Almond Poppyseed Cake Recipe

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Almond Poppyseed Cake Ingredients

1 cup butter, softened
1 cup sugar
3 eggs
6 oz poppyseed filling
12 oz almond filling
2 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 cup milk

ALMOND GLAZE

1 cup confectioner's sugar
2 tbsp light cream
1/4 tsp almond extract

A Recipe for
Almond Poppyseed Cake

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Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Almond Poppyseed Cake

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Almond Poppyseed Cake Directions

Preheat oven to 350F. Grease and lightly flour a 10 inch tube or
bundt pan. Cream butter and sugar together until light and fluffy.
Add eggs, one at a time, mixing thoroughly after each addition. Beat
in almond filling, and poppyseed filling. Sift together flour, baking
powder and salt. Add to creamed mixture alternately with the milk,
beginning and ending with dry ingredients. Blend thoroughly. Turn
batter into prepared pan. Bake 50 minutes, or until a cake tester
inserted in center of cake comes out clean. Cool about 10 minutes.
Remove from pan and cool thoroughly. Glaze: Combine all ingredients
and stir until well blended and smooth. Drizzle over top of cake.

Serves: 12

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Almond Poppyseed Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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