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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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
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Fish, to taste right, must swim three times - in water, in butter, and in wine.
Polish Proverb

Almond Poppyseed Cake

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

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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