Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Poppy Seed Cake




Source of Recipe


The Original Carpenter Street Restaurant - King Arthur Flour


Recipe Introduction


Our first office/headquarters in Norwich, Vermont was located upstairs at the back of the 1820 House at 1 Carpenter Street, just off Main Street. The Carpenter Street Restaurant, a favorite place for business lunches as well as elegant dinners, was located downstairs in the front of the building. We've moved and the restaurant has changed hands, but this delicately flavored and textured cake appears here in remembrance of our original Norwich headquarters and the original restaurant.


List of Ingredients




2 cups King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4-1/2 cup poppy seeds
2/3 cup vegetable oil
3/4 cup granulated sugar
2 large eggs, room temperature
3/4 cup milk or evaporated milk
1/4 cup orange juice
2 teaspoons vanilla
1/4 teaspoon lemon oil (optional)

Recipe



Preheat your oven to 350°F and grease a 9 x 5-inch loaf pan.

In a mixing bowl, blend the first three ingredients thoroughly. Mix in the poppy seeds.

In a separate bowl, with an electric mixer, whip the oil and sugar together for about a minute. Add the eggs and beat at high speed for three minutes until the mixture is very light. On low speed, mix in the milk, juice, vanilla, and lemon oil, if using it.

Blend the wet ingredients with the dry very gently until they are just mixed.

Pour the batter into the loaf pan and bake for 40 minutes or until the cake begins to pull away from the sides of the pan, and a toothpick comes out clean from the center.

Let cool for 5 to 10 minutes in the pan on a rack before inverting onto the rack to cool completely. Top with your favorite fruit and or whipped cream. Enjoy!