Tuesday, November 26, 2013

New England Poppy Seed Cake

Are there any dishes that you love, but will only eat if homemade? For me, one of those is Poppy Seed Cake. No matter how many I try, I have never found a store bought poppy seed cake that I actually like. Too many are dry, or over-frosted, or too lemon-y. Lets not even get into store bought gluten-free poppy seed cake.

The recipe my mom makes is many years old, and pictured below. It clearly was written on by a child at some point, and is from the "Country Home Collection." It is an almond flavored cake, unlike the common lemon flavored varieties which makes it uniquely enjoyable. The batter is also one of my favorites! For this batch I split the batter between a bundt pan and a traditional loaf pan, but I think I prefer the loaf pan. The top of this bread is really aesthetically pleasing after baking, especially with the glaze. For an alternate taste for the glaze, replace milk with orange juice.





New England Poppy Seed Cake
Cake:
3 eggs, slightly beaten
2 1/4 c sugar
1 1/2 c vegetable oil
1 1/2 c milk
3 cups flour (gluten-free flour blend if applicable)
1 1/2 tsp baking powder
1 1/2 teaspoons salt
1 1/2 tablespoons poppy seeds
2 tsp almond extract

Glaze:
1/4 c milk
3/4 c confectionary sugar
1/2 tsp vanilla extract
1 tsp almond extract

Preheat oven to 350 degrees. Grease and flour two 8.5 x 4.5 x 2.5 inch loaf pans.
Beat eggs, sugar, oil, and milk in one bowl.
Combine flour, baking powder, and salt on a sheet of wax paper. Beat into egg mixture gradually.
Stir in poppy seeds and almond extract.
Divide batter between two pans.
Bake for one hour or until wooden pick comes out clean.

While baking prepare glaze. Combine milk, confectionary sugar, vanilla, and almond extract.

Cool breads in pan for a few minutes. Put on wire cooling sheet and spread glaze over slowly, letting soak in. Enjoy warm or at room temperature.

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