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ALMOND POPPY SEED CAKE Recipe

Ingredients

How to make it

  • Heat oven to 350 degrees. Grease and flour four 7X3 loaf pans. Line bottoms with parchment paper; set aside.
  • In a large mixing bowl, combine flour, granulated sugar, poppy seeds, baking powder, and salt; stir together well. Add eggs, milk, oil, vanilla, and almond, beating well. Divide batter evenly between prepared pans.
  • Bake 40 minutes or until a toothpick inserted in centers comes out clean. Cool cakes 10 minutes in pans on wire rack. Remove from pans and carefully remove parchment paper from bottoms. Place the cakes on a wire rack. In a small bowl, whisk together topping ingredients until smooth. Using a pastry brush, brush topping over tops of still hot loaves, allowing some to dribble over the edges.
  • Note: Cakes freeze well. Can also be made in a 12 C. (10-inch) Bundt pan. Just be sure to grease and flour it well.

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