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
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
Never eat more than you can lift. |
| Miss Piggy |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
This Recipe for Almond Poppyseed Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
This is a recipe for Almond Poppyseed Cake from the recipe cookbook of Recipes-to-go (Dessert)
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
sing Sage: |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
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
Almond Poppyseed Cake Recipe brought to you by Recipes To-Go