Thursday, February 3, 2011

The purple icing is what makes this poppy seed cake so perfect! My 2 younger brothers were begging me to make cake, while my older brother had been asking for poppy seed muffins for a while, so I  compromised!

Poppy Seed Cake
1 Cup Milk
1/2 Cup Poppy Seeds
3/4 Cup Butter softened
1 1/2 Cups Brown Sugar
3 Eggs, separated
3 Tsp. Baking Powder
1 Tsp Salt
2 Cups Whole Wheat Flour (home ground if you have it)
1/2 Tsp Almond Extract

Combine milk and poppy seeds. Cream butter, gradually add sugar, and beat until fluffy. Add egg yolks, and beat until light. In a separate bowl combine flour, baking powder, and salt. Add flour mixture alternately with the milk and poppy seed mixture into the butter mixture, starting and ending with flour mixture.Add flavoring. In separate bowl beat egg whites until stiff, but not dry; fold in.Pour into a 9x13 inch pan and  bake at 350 degrees for 35-40 minutes.


5 Tbsp Flour (I used whole wheat, but it made it a funny color, however after adding the berries you can't tell)
1 Cup Milk
1 Tsp Vanilla
1 Cup Sugar (I used brown sugar, but like the flour, it made the icing more brown, so use what you like)
1 Cup Butter

Whisk flour and milk together in a saucepan over medium heat. Heat until the mixture is thick, then add the vanilla and remove from heat and cool COMPLETELY. Put the sugar and butter into a bowl and beat until light and fluffy. Add the cooled flour/milk mixture and whip on medium/high until it resembles whipped cream (about 45 seconds of whipping). To make it purple I pureed about 1/2 a cup of  mixed berries and mixed it with the icing. 


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