Friday, December 10, 2010

Poppy Seed Cake

This recipe was contributed by Rachel's sister-in-law, Ashley Nielson Cuoio.  This is one of her husband Nate's favorite desserts, and he's not even a big sweets guy, so that's really saying something!  This recipe came from his Grandma Cuoio and it is super easy.  She has made this for years and she swears it has turned out every time.  You just throw in all the ingredients and turn the mixer on.  

This cake is like a pound cake but it is way tasty and moist.  This cake even freezes well so if only want a few pieces you can put half in the freezer for some other time.

Poppy Seed Cake 

3 cups flour 
2 1/2 cups sugar 
1 1/2 teaspoons salt 
1 1/2 teaspoons baking powder
3 eggs
1 1/2 cups milk
1 1/8 cups vegetable oil 
2 teaspoons poppy seeds 
1 1/2 teaspoons vanilla extract 
1 1/2 teaspoons almond extract 
Dab of butter--I would say 1 Tbsp 

Mix all ingredients together and beat for 2 minutes.  
Grease and lightly flour bundt pan or two 9X5 loaf pans.  
Bake for 50 minutes - 1 hour at 350 degrees.

1 comment:

Rachel said...

Ha! If you only want a few pieces...Ashley obviously isn't a Westover!