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Rating: 4.0/5 (40 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12
Amount Per Serving
Calories 363
% Daily Value**
Total Fat 18g
28%
Saturated Fat 11g
17%
Unsaturated Fat 1g
Cholesterol 111mg
37%
Sodium 233mg
10%
Total Carbohydrate 46g
15%
Dietary Fiber 1g
2%
Sugars 26g
Protein 6g
Vitamin A  12%Vitamin C  0%
Calcium  8%Iron  3%
Potassium  5%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond Poppyseed Cake

Recipe Tags: Cake Recipes

Date Added: October 12, 2009

Ingredients:

1 Cup Sugar
1/4 Teaspoon Almond Extract
1 Cup Butter softened
2 Tablespoons Light Cream
2 Teaspoons Baking Powder
2 1/4 Cups Flour
1 Cup Confectionery Sugar
1/2 Teaspoon Salt coarse
3 Eggs beaten
1/4 Cup Milk
6 Ounces Poppyseed Filling
12 Ounces Almond Filling
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Directions:

1. Preheat oven to 350F.

2. Grease and lightly flour a 10 inch tube or bundt pan.

3.Cream butter and sugar together until light and fluffy.

4. Add eggs, one at a time, mixing thoroughly after each addition.

5. Beat in almond filling, and poppyseed filling.

6. Sift together flour, baking powder and salt. Add to creamed mixture alternately with the milk, beginning and ending with dry ingredients. Blend thoroughly.

7. Turn batter into prepared pan. Bake 50 minutes, or until a cake tester inserted in center of cake comes out clean.

8. Cool about 10 minutes. Remove from pan and cool thoroughly.

9. Glaze: Combine all ingredients and stir until well blended and smooth. Drizzle over top of cake.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Almonds, Natural Sweeteners, Poppy Seed allergies.
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