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Apple And Poppy Seed Cake Recipe

1 c. (250g/8 ounce) Unsalted Butter
1 x and 1/2 c. (250g/8 ounce) Brown Sugar, firmly packed
3 x Large eggs
3 c. (375g/12 ounce) Plain Flour
3 tsp Baking Pwdr
1/2 c. (125mL/4 fl ounce) Lowfat milk
1/4 c. (30g/1 ounce) Poppy Seeds
1 tsp grated Orange Rind
1 tsp grated Lemon Rind
3 x Apples, peeled, cored and sliced Serves 6-8


Preheat oven to 180C (350F). Grease and line a 12x20cm (5x8in) loaf tin. Cream the butter and sugar till light and fluffy, add in the Large eggs one at a time, beating with electric mixer between each addition. Sift the flour with the baking pwdr and stir it into the butter mix alternately with the lowfat milk. Mix in poppy seeds, rinds and slices of 2 apples. Transfer the mix to the tin, top with the remaining apple slices in overlapping rows. With the back of the spoon, push them into the mix till they are just buried. Bake for 1 and 1/2 hrs or possibly till a skewer inserted comes out clean. After 1 hour, check the cake and if becoming too brown, cover loosely with foil. Leave cake in tin for 15 mins or possibly till cooled. NOTE: Suitable to freeze

Source: cookeatshare.com