Monday, December 04, 2006

Poppy Seed Cake

This is a delicious and easy recipe that I have had for years. It freezes well and is great to do ahead.

Poppy Seed Cake
3 cups self-rising flour
2-1/2 cups sugar
3 eggs
1-1/2 cups milk
1-1/2 cups oil
1-1/2 tsp vanilla
1-1/2 tsp almond extract
1-1/2 tsp butter flavoring
1-1/2 tbsp poppy seeds

Mix all ingredients together, beating for about 2 minutes. Pour into 6 greased mini-pans (only about 2/3 full) and bake at 350 for about 30 minutes. Pour glaze over cake while still hot.

1 c sugar
1/2 c orange juice
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp butter flavoring
Stir together and pour over cake.

When I pour the glaze over the cake, I pull the cake slightly away from the sides to allow the glaze to run all the way down:

You can also do these in a muffin tin. I used a mini bundt pan and they turned out nicely. They ended up looking better upside down. I found these cute ceramic loaf pans at Michaels for $1 each. After they cool, you can wrap them neatly with plastic wrap and give them as gifts.

We are going to our next-door neighbor's for an open house tonight and I wanted to take her a nice hostess gift. I bought a monogrammed tea towel (at Smith's in Mt Brook) and wrapped it around the cake. I added a small bag of mints and some peppermint bark candy. I always like to use pretty ribbon to tie everything up with. I used a plain tag from the craft store and added peppermint stickers. This is what it looked like:

The only problem with this cake is resisting the temptation to eat all of it yourself! Enjoy!


Anonymous said...

looking for cereamic mini loaf pans they sold at michaels

Vickie said...

I suggest that you go to Michaels and see if they have them again this year. They carry them in the late fall.