Recipe - Lemon Poppyseed Cake With Fruit Compote

Fruit compote (recipe
follows)
1 One fourth cup Allpurpose flour
2/3 cup Sugar
One half cup Cornstarch
1 tablespoon Poppyseeds
2 One fourth teaspoon Baking powder
1 teaspoon Salt
2 tablespoon Butter
1 cup Skim milk
2 teaspoon Freshly grated lemon zest
1 One half teaspoon Vanilla
1 lg Egg

Have ready fruit compote.

Preheat oven to 350 degrees F and grease and flour an 8 by 2inch cake
pan, knocking out excess flour.

In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking
powder, and salt and with fingers blend in butter until incorporated. In a
large measuring cup lightly beat together milk, zest, vanilla, and egg.

Stir milk mixture into flour mixture until just blended and pour batter
into pan. Bake cake 35 minutes, or until a tester comes out clean. Remove
cake from pan and cool on a rack.

Serve wedges of cake topped with fruit compote.

Yield: 8 servings

Recipe by: Cooking Live Show #CL8938

Posted to MCRecipe Digest V1 #781 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 15, 1997