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Measurements

Almond Poppy Cake

Yield: 2 loaf pans, 30 muffins or one single layer 1/4 sheet cake

3 cups Flour
2 cups Sugar
1/2 teaspoon Salt
1 teaspoon Baking powder
1 1/2 cups Butter -- softened
1/2 cup Sour cream
6 Eggs
1/3 cup Amaretto or almond liqueur
1/3 cup Poppy seeds

Topping:
1/4 c Confectioners' sugar

Preheat oven to 350.

Grease and flour 2 loaf pans. In a large bowl, with an electric mixer, blend flour, sugar, salt and baking powder on low until all ingredients are well mixed.
Add butter, sour cream, and 3 eggs. Mix on medium until dry ingredients are moistened and beat on high 2 minutes then scrape bowl.
Add remaining 3 eggs, one at a time, alternating with amaretto. Beat well after each addition. Blend in poppy seeds on low speed.

Pour batter into prepared pan and bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes and invert cake onto a rack to cool.

When cake has cooled completely, lightly dust top with confectioners' sugar.


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