Poppy Seed Tea Cake
This cake is especially good when you want a less
sweet dessert. It really accompanies hot tea very well as the flavor will not be too
strong for the tea. Enjoy!
Your Host, Brad
1/3 cup poppy seeds
1 cup buttermilk
1 cup butter
1 1/2 cups sugar
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp orange extract
In a separate bowl, combine 2 Tbl sugar with 1 tsp ground
Combine poppy seeds and buttermilk. Refrigerate overnight
for full flavor.
Cream butter with sugar until light and fluffy. Add eggs,
one at a time, beating after each addition. Now add the buttermilk/poppy seed
mixture. Add orange extract to creamed mixture.
Next, sift flour, baking powder, baking soda and salt.
Begin adding a little of the dry mixture to the creamed mixture and stir well.
Continue adding dry ingredients and alternate stirring until the batter is prepared.
Turn half the batter into greased and floured 10-inch Bundt or
tube pan. Sprinkle cinnamon-sugar mixture on top. Add remaining batter.
Bake in 350°F oven 1 hour, or until cake tests done.
Cool 10 minutes; remove from pan and finish cooling.
Mrs. Beasley's - Starving Student Care Cookie Package
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