Poppyseed cake


1/4 cup butter
1 cup sugar (or 3/4 cup honey, or 3/4 cup maple syrup)
2 eggs
2 cup flour
2 1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup milk
1/2 cup water
1/3 cup poppyseed
2 tbsp rose or orange flower water (or 1/2 tsp almond extract)
1/2 cup golden raisins, dredged in flour (opt )

How to prepare

Heat oven to 350 f grease & flour 2 9″x5″ loaf pans cream butter & sugar add eggs One at a time, beating well after each addition in a separate bowl, mix together all Dry ingredients, except raisins and poppyseeds in a measuring cup mix milk, water & Flavoring there should be just over 1 cup liquid Add dry mixture and liquids alternately to creamed mixture, beating well after each Addition add poppyseeds and blend thoroughly, then add the raisins and stir them in Gently by hand (to prevent the flour-coating from coming off which will send all the Raisins to the bottom of the cake!) Pour batter into prepared pans and bake appx 1 hour 10 minutes (till the edges pull Away from the sides of the pan, and a skewer stuck in the center comes out clean) This is a very densely textured cake, not like the standard white-cake type of Poppyseed cake

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