Poppy Seed Loaf
Equipment
- 1 small bowl
- 1 mixing bowl
- 1 9 x 5 inch loaf pan
Ingredients
Cake
- 1/4 cup poppy seeds
- 3/4 cup milk
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 2 eggs
- 1 tsp lemon juice
- 2 cups flour
- 2 1/2 baking powder
- 1/2 tsp salt
- 1/2 cup maraschino cherries, drained and halved
Brown Sugar Glaze
- 5 tbsp brown sugar
- 2 tbsp butter
- 2 tbsp cream
- 2 tbsp crushed nuts
Instructions
Cake
- Preheat oven to 350 F.
- Put poppy seeds and milk in small bowl. Let stand for 30 minutes.
- Combine butter, sugar and 1 egg in mixing bowl. Beat well. Add second egg and lemon juice. Beat until smooth. Stir in poppy seed mixture.
- Measure flour, baking powder, salt and cherries together in small bowl. Mix well. Stir into batter until just moistened.
- Pour into greased 9x5 inch loaf pan. Bake in 350F oven for 1 hour.
- Pour prepared brown sugar glaze over hot loaf.
- Cool 10 minutes before removing from pan to cool on cake rack.
Brown Sugar Glaze
- Combine brown sugar, butter and cream in a small saucepan. Bring to boil and simmer 3 minutes.
- Spoon over hot loaf and sprinkle with crushed nuts.