★Ingredients
1 cup poppy seeds
1 cup milk
1 cup butter, softened
1 1/2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
4 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Meat broth with frozen vegetables
★Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish.
- Soak Poppy Seeds: In a small bowl, combine the poppy seeds and milk. Let them soak for about 30 minutes.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the poppy seed mixture. Start and end with the dry ingredients. Mix until just combined.
- Flavoring: Stir in the vanilla and almond extracts.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Serve: Dust with powdered sugar or drizzle with a simple glaze made of powdered sugar and milk, if desired.
Enjoy!