9:22 AM 3/22/98
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Title: Poppy Seed Sponge Loaf
Keywords: Desserts, Cakes, Sponge cakes

1 lemon
6 eggs separated at room temp
1 cup granulated sugar
1 teaspoon vanilla
1 1/4 cup cake flour
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/4 cup poppy seeds
1/2 cup seedless raspberry jam
1 teaspoon confectioners' sugar
1/2 pt raspberries for garnish optional

Preheat oven to 350 degrees, Spray bottom of two 8 1/2 x 4 1/2 inch loaf
pans. Line bottom of both pans with wax paper; spray again and set aside.
Using vegetable peeler, remove 2 inch piece of peel from lemon. Slice peel
into thin strips; set aside for garnish. Grate 2 teaspoon peel and squeeze 1
tablespoon of juice into small dish; set aside. In medium bowl, with
electric mixer at medium, beat yolks until thick and creamy, about 5
minutes. Add lemon mixture, granulated sugar and vanilla; beat until well
blended, scraping sides occasionally, Gradually beat flour and salt into
batter until well blended. In medium bowl, using clean and dry beaters, beat
egg whites until foamy. Add cream of tartar; beat until whites are stiff but
not dry. GEntly fold whites into batter; fold in poppy seeds. Pour batter
into prepared pans. Bake 25 minutes until wooden pick inserted in center
comes out clean. Remove to wire rack; with spatula, loosen sides of loaves
from pans. Let cool 15 minutes; remove from pans. Slice each loaf
horizontally in half; spread with jam and reassemble. DUst with
confectioners' sugar. GArnish with raspberries and lemon strips.

-End Recipe Export- From the recipe collection of Fred Towner
-Begin Recipe Export- QBook version 1.00.14

Title: Poppy Seed Cake #1
Keywords: Desserts, Cakes, Poppy seeds

3/4 cup butter
3/4 cup honey
2 1/2 cup flour
2 teaspoon baking powder
1 cup milk
2 tablespoon vanilla
1 cup poppy seeds
4 beaten egg whites
1 pinch salt (optional)

Cream together butter and honey. Add flour and baking powder, alternating
with milk. Add vanilla. Beat for 2 minutes. Add poppy seeds and fold in egg
whites. Pour into oiled 9 x 5 x 3-inch loaf pans. BAke at 350 degrees for 30
minutes. Let cool before slicing. Makes 2 loaf-sized cakes.

-End Recipe Export- From the recipe collection of Fred Towner
-Begin Recipe Export- QBook version 1.00.14

Title: Poppy Seed Cake #2
Keywords: Desserts, Cakes, Poppy seeds

1 3/4 cup oil
1 large can evaporated milk
2 cup sugar
1 teaspoon baking powder
1/2 cup poppy seeds
4-5 eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon salt

Beat oil, eggs, milk, vanilla, and sugar until creamy. Sift flour, baking
powder, and salt; add to creamed mixture and beat. Add poppy seed. Pout into
greased and floured round angel food cake pan. BAke 1 hour and 20 minutes at
300 degrees.

-End Recipe Export- From the recipe collection of Fred Towner
-Begin Recipe Export- QBook version 1.00.14

Title: Poppy Seed Cake #3
Keywords: Desserts, Cakes, Pudding cakes, Poppy seeds

1 box vanilla instant pudding
1 cup hot water
1 box yellow cake mix
4 eggs
1/2 cup oil
1 teaspoon almond extract
1-2 teaspoon poppy seed

In small mixing bowl; dissolve vanilla pudding in hot water. In larger bowl,
mix yellow cake mix, vanilla pudding mixture, eggs, oil, almond extract and
poppy seeds. Beat 2-3 minutes. Pour batter in greased bundt pan. Bake in
oven at 350 degrees for 50 minutes.

-End Recipe Export- From the recipe collection of Fred Towner


