Poppy seed pound cake

12 servings

Ingredients

Quantity Ingredient
4 cups Flour
2 teaspoons Baking soda
1 tablespoon Baking powder
½ teaspoon Salt
1 cup Unsalted butter
2 cups Sugar
1 tablespoon Vanilla extract
4 larges Eggs -- at room temp.
2 cups Sour cream -- at room temp.
½ cup Poppy seeds
1½ tablespoon Poppy seeds

Directions

Preheat the oven to 350. Lightly grease a 10" tube pan with oil or butter. Sift the flour, baking soda, baking powder and salt together into a medium size bowl. Cream the butter, sugar, and vanilla in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula. Add the eggs one at a time to the butter mixture and mix on medium low speed after each addition until blended, 5 seconds. Scrape the bowl each time. When all the eggs are added, beat the mixture for 10 seconds. It will not appear smooth at this point. Add ⅓ of the dry ingredients to the egg mixture and fold them in lightly with a rubber spatula so that the liquid is absorbed. Mix on low speed 5 seconds until partially blended. Scrape the bowl. Add half the sour cream, and mix on low speed for 5 seconds until partially blended. Mix the batter with several broad strokes of the spatula and scrape the bowl. Add another third of the dry ingredients, the remaining sour cream and then the remaining dry ingredients with this same procedure. Mix the batter on low speed until it it velvety, about 15 seconds. Add ½ cup of the poppy seeds on low speed and mix just until blended. Pour the batter into the prepared pan and sprinkle the remaining poppy seeds over the top. Bake the cake on the center oven rack until it is high and golden, about 1 hour and 10 minutes. Remove the cake from the oven and allow it to cool in the pan on a rack for several hours before unmolding and serving.

Recipe By : All Butter Cookbook From: Meg Antczak Date: 08-27-95 (18:07) (19) (E)Cooking

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