"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Poppy Seed Pound Cake, by Cynthia Proudfit, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/8 c salad oil 1½ c milk 2¼ c sugar 3c flour 3 eggs 1½ tsp salt 1½ tsp vanilla 1½ tsp baking powder 1 tsp almond flavoring 1½ Tbsp poppy seeds 1 tsp butter flavoring
Mix ingredients together and bake at 350 degrees for 1 hour. Use 2 large loaf pans or 4-5 small pans (45-50 min.) or 6-8 mini pans (about 30 min). Great for giving away! Cool for 5 minutes then spoon glaze on while still in pan.
Glaze: ¾ c sugar ½ tsp almond flavoring ¼ c orange juice (the kind you drink) ½ tsp butter flavoring ½ tsp vanilla Heat in pan to dissolve sugar. Let loaves cool for another 10 minutes and then you can turn them out.
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