Recipe - Colonial Seed Cake

2 ounce (1 jar) poppy seeds
Three fourths cup Milk
Three fourths cup Soft butter (1 One half sticks)
3 Eggs
1 One fourth cup Sugar
1 teaspoon Vanilla
2 teaspoon Baking powder
2 cup Sifted allpurpose flour
10X sugar

From: "Wendy Lockman" wlockman@ra1.randomc.com

Date: Fri, 17 May 1996 20:08:45 +0000

1. Combine poppy seeds and milk in a large bowl. Let stand at room
temperature 3 to 4 hours. Let eggs and butter warm to room temperature for
easy mixing. (Butter should be VERY soft) Grease and flour an 8 One half x 4 1/2
x 2 1/2inch pan. Preheat oven to 3500F. 2. Add butter, eggs, sugar,
vanilla, baking powder and flour to poppy seeds and milk. Beat at medium
speed with electric mixer for 1 minute, scraping side of bowl. Pour into
prepared pan. 3. Bake in 3500F oven for 1 hour and 15 minutes or until
center springs back when lightly pressed with a fingertip. Cool in pan on a
wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle
with 10X (confectioner's) sugar. Serve plain or with whipped cream.

Posted to Master Cook Recipes List, Digest #90