My sister in laws favorite dessert...enjoy from Enchanted Evenings by John Hadamuscin
prep time15 Min
cook time1 Hr
Ingredients For rum-doused lemon poppy-seed cake
cup butter, softened
ounces cream cheese, softened
cups white sugar
tablespoon fresh lemon rind, grated
teaspoon baking powder
tablespoons poppy seeds
How To Make rum-doused lemon poppy-seed cake
Preheat oven to 375 degrees.
Grease a 10" tube pan or a bundt pan.
In large bowl, beat together butter, cream cheese until well blended.
Mix in sugar, eggs, and lemon rind until light and fluffy.
In separate bowl sift, flour and baking powder, stir into butter mixture.
Add in poppy seeds.
Bake 50 to 60 minutes. (check to make sure it is done)
Cool 15 minutes in pan, then invert onto a wire rack to finish cooling.
Drizzle rum over cooled cake slowly, allowing for absorption before drizzling on rest.
Cover and let stand 2 or 3 hours before serving.
Serve with a dollop of whipped cream.
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