Ukrainian Veselka Poppyseed Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A great poppyseed cake recipe! The texture is almost as dense as a pound cake but with more of a melt-in-your-mouth flavor. The poppyseeds are soaked overnight making them moist and easy to savor. Ingredients:
3/4 c. poppy seeds |
3/4 c. milk |
3/4 c. unsalted butter |
3 eggs, separated |
1 1/4 c. white sugar |
2 c. unbleached white flour |
2 teaspoons baking powder |
1 teaspoon pure vanilla extract |
pinch of salt |
Directions:
1. The day before...or early the same day, soak the poppy seeds in the milk for 5 to 6 hours.
2. Cream the butter and sugar together.
3. Add egg yolks, one at a time. Mix well after each addition.
4. Add the vanilla and poppy seed mixture.
5. In another bowl, combine the dry ingredients together.
6. Add to the first mixture of liquid ingredients.
7. In a separate bowl, beat the egg whites until stiff.
8. Fold into the first mixture.
9. Pour into 2 greased and floured loaf pans (9X13 ) or one Bundt pan.
10. Bake in a 325 to 350 degree F. oven for approximately 1 hour.
11. Cool completely.
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