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OF THE 1940'S & 50'S






Poppy Seed Tea Cake  PE00149_.wmf (20882 bytes)

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
4 eggs
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 cinnamon.

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 350F oven 1 hour, or until cake tests done.   Cool 10 minutes; remove from pan and finish cooling.

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