"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Emily's Poppyseed Cake Recipe

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This recipe for Emily's Poppyseed Cake, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea Cooper
Added: Friday, May 26, 2006


3 c. flour
2 1/4 c. sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 tsp. almond extract
1 1/2 tsp. poppyseeds
3 eggs
1 1/2 c. milk
1 c. + 2 Tbsp. oil
1 1/2 tsp. butter flavoring

1/4 c. orange juice
1/2 tsp. almond extract
1/2 tsp. butter flavoring
1/2 tsp. vanilla
3/4 c. powdered sugar

Combine ingredients and pour into a greased and floured bundt pan. Bake at 325 for 1 hour. Cool 5 minutes, turnout. Brush glaze on cake with a pastry brush.




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