2 1/2 oz Poppy seeds
1 c Milk
2 Eggs
1 1/2 c Castor sugar
3/4 c Vegetable oil
1 ts Vanilla essence
1 ts Almond essence
2 c Flour
2 1/2 ts Baking powder
1/2 ts Cinnamon
1/4 ts Nutmeg
Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar
until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence.
Sift flour, baking powder, cinnamon and nutmeg and add alternately with
milk and poppy seeds. Batter will be thin. Pour batter into 2 9 x 5-inch
loaf pans. Bake at 350 degrees 45 minutes to 1 hour or until a toothpick
inserted in center of cake comes out clean.
Yield: 2 loaves
BAKERS’ DOZEN GALE GAND SHOW#BD1A33,
Yields
1 Servings