Hi cake fans!
If you're looking for an actual update on my life, sorry. The blog has been temporarily (?) hijacked by official bakery business, and besides, nothing interesting is going on anyway.
Let's take a moment, on this most festive of December 23rds, and talk about the holiday season.
It's been a long time since I spent Christmas day with my parents. For the past 4 years, Pete and I have been trying to create our own family traditions, since neither of us was particularly tied to what our families chose to do as celebrations. (Neither were most of our families, come to think of it.) Some of these traditions, such as eating my grandmother's spaghetti and meatballs for Christmas dinner, have stuck around, and we hope to continue them for many many more years. Others, such as eating dinner at the Waffle House on Christmas Eve before I have to rush back to get a newscast on the air, I hope to avoid in the future. (Not that I don't love the WaHo, but really?)
In thinking back on Christmas of my childhood, I remember very little about Christmas dinner. I mean, I know we'd always go to my grandparents' house and see our cousins and whatever other relatives were in town, but I don't really remember what we had for dinner. Probably because the kids always had steak and rice at my grandparents' house, regardless of the occasion. (Yeah I know, it's wierd, but it was sooooo good.)
Anyway. What really sticks in my mind as food surrounding Christmas are the various and sundry baked goods that my mom and grandmothers made for what seemed like months leading up to the actual day. One of my grandmothers makes a killer pound cake, the other makes some amazing shortbread cookies and cinnamon yeast-bread twist thingys, and my mother makes the cake that I'm about to share with you. I have no idea where this recipe came from originally, but it's been a holiday staple in my house as far back as I can remember. It's my mom's holiday trademark of sorts, and with good reason. Normally when I make an old recipe, I'll do something to it to make it my own in some small way. I've never changed a thing about this cake, and I don't ever intend to. It's that good. I can live without cookies in my house at Christmas (I'd rather not, but it's possible), but there is no celebration in my house without this cake.
Without further ado, ladies and gentlemen, I give you the poppyseed cake.
*drum roll, please*
(Please excuse the ugly disposable loaf pan. But check out the white stuff in the background there-- that's snow!!)
This recipe makes 3 loaves-- they freeze well if you wrap them up in plastic wrap and heavy foil, and they also make great gifts.
Here's what you'll need:
For the cake:
3 cups of all-purpose flour
2 1/2 cups of sugar
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of salt
1 1/2 tablespoons of poppyseeds
3 eggs
1 1/2 cups of milk
1 1/4 cups of vegetable oil
1 1/4 teaspoons each: vanilla extract, almond extract, and butter flavoring
For the glaze:
3/4 cup granulated sugar
1/4 cup orange juice
1/2 teaspoon each: vanilla extract, almond extract, and butter flavoring
Preheat the oven to 350. Grease and flour 3 loaf pans. (I use Baker's Joy or something like it. Best 2 bucks you can spend if you ever bake anything in a pan with sides.)
Mix the dry ingredients in a large bowl. Add the other ingredients, stir to moisten, then beat for 2 minutes. (I use an electric mixer but I think just whisking would probably work too if you did it hard enough-- just so everything gets combined.)
Pour into prepared pans. Bake for about 1 hour, or until a toothpick comes out clean.
As soon as they come out of the oven, poke holes in the top with a fork. Then make the glaze: combine ingredients in a small saucepan. Bring to a boil and boil for one minute. Then pour the glaze over the cakes while it's still hot.
3 cups of all-purpose flour
2 1/2 cups of sugar
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of salt
1 1/2 tablespoons of poppyseeds
3 eggs
1 1/2 cups of milk
1 1/4 cups of vegetable oil
1 1/4 teaspoons each: vanilla extract, almond extract, and butter flavoring
For the glaze:
3/4 cup granulated sugar
1/4 cup orange juice
1/2 teaspoon each: vanilla extract, almond extract, and butter flavoring
Preheat the oven to 350. Grease and flour 3 loaf pans. (I use Baker's Joy or something like it. Best 2 bucks you can spend if you ever bake anything in a pan with sides.)
Mix the dry ingredients in a large bowl. Add the other ingredients, stir to moisten, then beat for 2 minutes. (I use an electric mixer but I think just whisking would probably work too if you did it hard enough-- just so everything gets combined.)
Pour into prepared pans. Bake for about 1 hour, or until a toothpick comes out clean.
As soon as they come out of the oven, poke holes in the top with a fork. Then make the glaze: combine ingredients in a small saucepan. Bring to a boil and boil for one minute. Then pour the glaze over the cakes while it's still hot.
That's it! If you want to take the cakes out of the pans, wait for the glaze to cool off. I really wouldn't take them out though... it gives the cake plenty of time to absorb the glaze. Here's a tip for you: the best slices are the pieces right on the ends, or the one smack in the middle. My younger brothers and I have made an extensive study of this over the years.
I've never met anybody who doesn't like this cake-- and knowing this, I may have made a calculated move back in college and put one of these in the dorm kitchen oven when I knew the boy I had just started seeing would be dropping by. I'm pleased to report that it worked-- we're about to celebrate our 5th Christmas as a married couple.
Enjoy!! And may your days be merry and bright.
