Poppy Seed Pound Cake
(from taryns’s recipe box)
Cook time: 45 minutes
Serves 6 people
- 2 cups fresh poppy seeds
- 3 large eggs
- 1 1/2 cups sugar
- 1 tablespoon dark rum
- 1 1/2 cups cake flour
- 1 tablespoon double-acting baking powder
- 1 cup milk
- 1/2 stick butter, melted and cooled
In an electric spice grinder or blender, grind seeds in small batches
In large bowl, beat eggs until frothy, beat in sugar little at a time until thick and pale. Beat in rum and poppy seeds.
In bowl, sift flour and powder and beat slowly into egg mixture. Stir in milk and butter to combine well.
Pour into well-buttered 10 × 3 1/2" bundt pan (or loaf pan) and bake at 375 35-45 minutes or til springy. Cool 5 minutes in pan, then on rack.