Colonial Gingerbread
INGREDIENTS:
2 oz (1 jar) poppy seeds 1 ts Vanilla
3/4 c Milk 2 ts Baking powder
3/4 c Soft butter (1 1/2 sticks) 2 c Sifted all-purpose flour
3 Eggs 10X sugar
1 1/4 c Sugar
2 oz (1 jar) poppy seeds 1 ts Vanilla
3/4 c Milk 2 ts Baking powder
3/4 c Soft butter (1 1/2 sticks) 2 c Sifted all-purpose flour
3 Eggs 10X sugar
1 1/4 c Sugar
1. Combine poppy seeds and milk in a large bowl. Let stand at room temperature 3 to 4 hours. Let eggs and butter warm to room temperature for easy mixing. (Butter should be VERY soft) Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 3500F. 2. Add butter, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 minute, scraping side of bowl. Pour into prepared pan. 3. Bake in 3500F oven for 1 hour and 15 minutes or until center springs back when lightly pressed with a fingertip. Cool in pan on a wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle with 10X (confectioner's) sugar. Serve plain or with whipped cream.