Poppyseed cake
Poppyseed cake
Ingredients Lbs. Ozs. Method
High-ratio shortening 3 lbs.
Butter 1 lb. 6 oz.
Sugar 7 lbs.
Salt 3 oz.
Butter/vanilla flavor 2 oz.
Cream together at 1 st speed of 3-speed mixer for 4 minutes.
Whole eggs 3 lbs.
Egg yolks 1 lb. 8 oz.
Beat together and add to above. Mix at 1st speed for 4 minutes.
Sour cream 4 lbs.
Honey 2 lbs.
Add to above; mix at 1 st speed for 1 minute.
Water 1 lb. 8 oz.
Add to above; mix at 1st speed for 1 minute.
Patent flour 5 lbs.
Baking soda 1 oz.
Ground poppyseed 3 lbs. 8 oz.
Combine; add to above. Mix at 1 st speed for 2 minutes.
Instructions: Scale 1 lb. 6 ozs. batter into greased and flour-dusted 8-in. angelfood pans. Bake at 350·F for 35-40 minutes. Yields about 22 8-in. cakes.
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© 2008 Penton Media Inc.
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