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How To make Colonial Seed Cake
2 oz (1 jar) poppy seeds
3/4 c Milk
3/4 c Soft butter (1 1/2 sticks)
3 Eggs
1 1/4 c Sugar
1 ts Vanilla
2 ts Baking powder
2 c Sifted all-purpose flour
10X 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.
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Ingredients
250 grams plain flour or Maida
200 grams powdered sugar
250 grams unsalted butter
4 eggs beaten well
½ cup milk
1teaspoon baking powder
1.5 teaspoons vanilla essence
¼ teaspoon salt
Sift the flour, salt and baking powder together.
Cream the butter and sugar together.
Add the beaten eggs and vanilla essence and mix well.
Fold in the flour a little at a time till well combined
Add a little milk if the mixture is too thick.
Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.
Remove from the tin when cold by inverting over a plate.
Keep aside for at least a day before Icing it
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My name is Bridget White-Kumar. I am a Cookery Book Author and Independent Food Consultant and Trainer in Colonial Anglo-Indian Cuisine at Bangalore, India. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.
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