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Ingredients
- 2 ounce (1 jar) poppy seeds
- 3/4 c. Lowfat milk
- 3/4 c. Soft butter (1 1/2 sticks)
- 3 x Large eggs
- 1 1/4 c. Sugar
- 1 tsp Vanilla
- 2 tsp Baking pwdr
- 2 c. Sifted all-purpose flour
- 10 x sugar
Directions
- 1). Combine poppy seeds and lowfat milk in a large bowl. Let stand at room temperature 3 to 4 hrs. Let Large eggs and butter hot to room temperature for easy mixing. (Butter should be VERY soft) Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 3500F. 2.. Add in butter, Large eggs, sugar, vanilla, baking pwdr and flour to poppy seeds and lowfat milk. Beat at medium speed with electric mixer for 1 minute, scraping side of bowl. Pour into prepared pan. 3.. Bake in 3500F oven for 1 hour and 15 min or possibly till center springs back when lightly pressed with a fingertip. Cold in pan on a wire rack for 5 min. Loosen around edges; turn over to cold. Sprinkle with 10X (confectioner's) sugar. Serve plain or possibly with whipped cream.
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