 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
This is very similar to a relatives recipe. This one is not yeast based. Use a turban shaped or gugelhopf pan for baking Very aromatic cake, with poppy seeds and golden rum. Use fresh ground poppy seeds if possible by Olga Drozd from Recipezaar Ingredients:
1 cup unsalted butter, at cool room temperature |
1 cup confectioners' or powdered sugar |
4 large eggs, at room temperature |
1 grated lemon, zest of |
2 cups cake flour |
2 teaspoons baking powder |
1 pinch salt |
3/4 cup poppy seed, ground |
1/2 cup milk |
2 tablespoons golden rum |
1 teaspoon vanilla extract |
Directions:
1. Position a rack in the center of the oven and heat to 350°F
2. Using a cylinder shaped pastry brush, butter the inside of a 9 to 9 1/2 inch Gugelhupf mold or fluted cake pan.
3. Coat with flour, tapping out the excess.
4. Beat the butter in a medium bowl using a handheld electric mixer on high speed until smooth, about 1 minute.
5. On low speed, beat in the confectioners’ sugar.
6. Return the speed to high and beat until the mixture is very pale and light in texture, about 3 minutes.
7. One at a time, beat in the eggs, then the lemon zest.
8. Sift the flour, baking powder, and salt together into a bowl, and stir in the ground poppy seeds.
9. Mix the milk, rum, and vanilla in a glass measuring cup.
10. Stir in half of the flour, then half of the milk, then repeat.
11. Spread evenly in the pan.
12. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes.
13. Cool on a wire rack for 10 minutes. Invert onto the rack to unmold and cool completely.
14. MAKE AHEAD: The cake is best the day it is made.
15. Cover leftovers tightly in plastic wrap and store at room temperature.
16. To refresh, heat slices in a toaster oven.
|
|