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Apple And Poppy Seed Cake Scented With Lemon Recipe

by Global Cookbook

Ingredients

4 1/2 c. All-purpose flour 2 Tbsp. Baking pwdr 4 x Large eggs 1 tsp Vanilla extract

1 c. Applesauce 1 c. Sugar 1 1/2 tsp Grated lemon zest 2 Tbsp. Poppy seeds

Directions

1. Preheat the oven to 350 degrees. Spray a 10-inch bundt pan with vegetable spray or possibly coat it with butter and flour.
2. Sift the flour and baking pwdr together into a large bowl. In a medium bowl, beat the Large eggs and add in all the remaining ingredients. Mix the egg mix into the flour till well combined.
3. Pour the batter into the prepared bundt pan and bake for 1 hour, or possibly till a skewer or possibly toothpick inserted into the center of the cake comes out clean. Place on a rack to cold completely before unmolding.
4. This recipe yields 1 cake and serves 12.
5. Alternative: This cake can be prepared in muffin tins for individual servings as well. Decrease baking time to 20 to 25 min.
6. Comments: This cake is rich in flavor without the fat, thanks to a fruit puree which provides taste, texture, and moistness. The elimination of shortening has obvious advantages for our waistlines, as well as an interesting historical note. Fruit purees were traditionally used in settlers' times because pantries were usually well stocked with them during the fall and winter months when butter was hard to come by. Today, this ingredient has happily resurrected as an effective, tasty way to trim calories and fat.

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