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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Jane Finney's seed-studded cake has a pleasant crunch. It's wonderful garnished with fresh fruit, suggests this East Grand Forks, Minnesota cook. Ingredients:
1 cup butter, softened |
1 cup sugar |
4 eggs |
1/2 cup milk |
1 teaspoon vanilla extract |
1 teaspoon grated lemon peel |
1/3 cup sesame seeds, toasted, divided |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
fresh fruit, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Combine milk, vanilla and lemon peel; set aside. Reserve 1 tablespoon sesame seeds. Combine remaining sesame seeds with the flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with milk mixture, beating well after each addition.
2. Pour into a greased and floured 9-in. x 5-in. loaf pan. Sprinkle with reserved sesame seeds. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Serve with fruit if desired. Yield: 8-10 servings.
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