colonial seed cake ..(a poppy seed loaf cake)
★★★★★
3
This is a delicious recipe I have made many times. I found it in a magazine, years ago. You can tell by the aged paper! The year ????? - 70,s.??? I would like to share it with you. Like the recipe says...It is a handy loaf cake to have in the freezer for unexpected guests. It needs no frosting, but a little sprinkle of powdered sugar is nice. When my boys were small..they liked to help me cook...and loved sprinkling the "SNOW" on cakes, cookies, and doughnuts. Nancy...11/29/12
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Ingredients For colonial seed cake ..(a poppy seed loaf cake)
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1 jaror 2oz. poppy seeds (1/2 cup
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3/4 cmilk...room temp
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3/4 cvery soft butter..... (1-1/2 sticks)
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3eggs....room temp
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1-1/4 csugar...... (i cut it down to 3/4 cup)
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1 tspvanilla
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2 tspbaking powder
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2 csifted...... all purpose flour
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powdered sugar....optional
How To Make colonial seed cake ..(a poppy seed loaf cake)
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1***Prep ahead of time: In a large bowl, add the poppy seeds to the milk, stir. Let sit at room temperature for 3-4hours. Let eggs, and butter sit at room temperature for easy mixing.(butter should be very soft.) Grease and flour a 8-1/2x4-1/2inch baking pan. -
2Preheat oven to 350F. Add butter, eggs,sugar, vanilla, baking powder,flour to poppyseeds and milk. Beatb at medium speed with electric mixer for 1 minute, scraping sides of bowl with a rubber spatula. Pour into baking pan.
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3Bake for 1 hour and 15 minutes. Or until center springs back when lightly pressed. Cool on a wire rack for 5 minutes. Loosen around edges, turn out to cool. Sprinkle with powdered sugar . Can be served with whipped cream if desired. ENJOY! ****NOTE: Main foto was from the magazine. All others fotos are mine, when I baked it yesterday.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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