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I needed to make cake to serve 90 and decided to make a favorite -- almond poppyseed cake. It's a sheet cake but can also be baked in a 18 x 13 inch half sheet cake pan (it's just a little thinner). So I made 3 yesterday.

The recipe goes together quickly and the cake is really a nice moist cake. For the "do", I'm going to decorate each piece with a candy pumpkin.

Martha


LISSA'S ALMOND POPPYSEED CAKE

3 eggs
2 1/4 c. sugar
1 1/2 c. milk
1 c. vegetable oil
1 1/2 t. almond extract
1 1/2 t. vanilla
3 c. flour
4 1/2 t. poppy seeds
1 1/2 t. baking powder
1 1/2 t. salt

Glaze:

2 T. butter, softened
2 to 2 1/2 c. powdered sugar
2 to 3 T. milk

In a mixing bowl, beat the eggs, sugar, milk, boil, extracts. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15 x 10 pan (I use a 18 x 12 sometimes). Bake at 350 for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.

In a mixing bowl, combine the glaze ingredients; mix until smooth. Frost cake.

Perfect timing! I need to bake a cake for Wednesday's community stew! This should fit-the-bill. THANKS!

Ooooohhhh, sounds good. I bet Almond oil would be an excellent substitute for all or part of the oil!

Sounds delicious. I cannot eat seeds and nuts any more. I don't miss nuts so much, but I long to use pine nuts, poppy and sesame seeds in my cooking.