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Poppy Seed Cake Recipe

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This recipe for Poppy Seed Cake, by , is from Heart and Home , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shirley Blum (from Irma Schmidt)


1 3/4 cup milk
2 1/2 cup ground poppy seed
2/3 cup cream of wheat
1 1/4 cup sugar
1/4 cup butter
1 tsp almond extract
1/2 tsp lemon rind or lemon extract (optional)

1 3/4 cup flour
3/4 cup sugar (use 1/2 cup if you want less sweet)
3/4 cup ground almonds
1/4 cup butter plus 2 tsp
1 tsp almond extract
2 eggs, beaten

2 cups flour
1 cup sugar
1 cup butter
cinnamon to taste

Put all ingredients for filling in a pot, stir and bring to a boil but very slow, steam (don't set on high) on low heat for 30 minutes. If mixture too thick, add more milk. Cool, then add 3/4 cup raisins and 2 egg yolks. Beat egg whites and fold into mixture. For the crust mix together the flour, sugar and ground almonds. Cut in the butter and flavouring, add beaten eggs. Smooth dough. Cool in fridge. Spread in large pan and pierce with fork. Bake at 350 F for 15 minutes. Then spread filling over crust and sprinkle with topping. Bake for another 30 minutes. Note: You can buy ground poppy seed at K & K in the freezer section




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