Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Whole Wheat Poppy Seed Cake




Source of Recipe


Jeremy Jackson


Recipe Introduction


Makes one 10-inch tube cake; serves 16

My mother developed this cake with a friend almost 40 years ago, and despite my best efforts and cleverest tricks, I couldn't improve upon it... . The original recipe calls for maple flavoring, but vanilla extract works just as well. My favorite flavoring, though, is fiori di Sicilia, a combination of citrus oils and vanillin available from The Baker's Catalogue. Plain citrus oils would be a great flavoring, too, but don't use too much. This moist cake keeps well at room temperature or it can be frozen, and doesn't need any frosting. I always eat it plain, but it goes well with berries. Try to get your poppy seeds from a source that has a rapid turnover -- they do go rancid pretty quickly.


List of Ingredients




2 cups whole wheat flour
1 1/2 cups packed light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup canola oil
4 large eggs, separated, along with 3 or 4 additional egg whites to make 1 cup of whites
1 1/2 teaspoons maple flavoring or pure vanilla extract or 1/2 teaspoon fiori di Sicilia
3/4 cup poppy seeds
1/2 teaspoon cream of tartar

Recipe



Preheat your oven to 350 degrees F. Get out a 10-inch tube pan; do not grease it.

Sift together the flour, sugar, baking powder, and salt into a large bowl. Make a well in the center and add the oil, egg yolks, 3/4 cup cold water, and the flavoring. Beat the batter until it is smooth. Stir in the poppy seeds.

Beat the egg whites with the cream of tartar in a large bowl until they form soft peaks. Pour the poppy seed batter over the whipped egg whites and gently fold the mixtures together just until barely combined. Don't overmix -- there should still be streaks of egg whites visible.

Pour the mixture into the ungreased tube pan and bake for 45 to 60 minutes, until a cake tester inserted in the center comes out clean. Allow the cake to cool completely upside down before removing it from the pan.