POPPY SEED POUND CAKE

Sherry Riggs Bower

POPPY SEED POUND CAKE
POPPY SEED POUND CAKE

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • -

Directions

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

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