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POPPY SEED POUND CAKE

By

Sherry Riggs Bower

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POPPY SEED POUND CAKE 0 Picture

Ingredients

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Details

Preparation

Step 1

The night before: add 1 tablespoon poppy seeds to 1 cup buttermilk
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Cream:
1 cup Crisco
2 1/2 cups sugar
Add 6 eggs, one at a time, and beat well after each addition.
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Sift:
3 cups all-purpose flour
1/4 teaspoon soda
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Add to above mixture:
Buttermilk with poppy seeds
2 teaspoons vanilla
1 teaspoon almond flavoring
1 teaspoon butter flavoring
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Bake in a well greased bundt pan for 1 1/2 hours at 325deg.
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While still warm, brush on the following glaze:
1/3 cup orange juice
1 2/3 cups powdered sugar
1 teaspoon of each vanilla, almond and butter flavoring
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Bring to boil for a few seconds.

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