Showing posts with label Poppyseed Cake. Show all posts
Showing posts with label Poppyseed Cake. Show all posts

Thursday, July 18, 2013

Orange Poppyseed Cake


LUCY BURDETTE: I wonder how many of you were crazy about cooking from the Moosewood cookbooks? As you can tell from my battered copies, I cut my cooking teeth on the Moosewoods. Every once in a while I remember a lovely recipe and go back to look it up--and tweak, of course.

This time I was looking for a cake/coffee cake recipe that would freeze well and serve a lot of people. We were anticipating spending a long weekend celebrating my mother-in-law's 100th birthday, and I was organizing a breakfast. I wanted to bring a few homemade items to make it special. Below is a picture of the birthday girl (seated on left) with her four daughters-in-law, me on left. (And by the way, her secret to longevity? Stay busy, eat good food, everything in moderation!)

So, to the good food...First I made granola (recipe here.) Next, poppyseeds were calling to me, as I'd bought a big bag of them at a natural foods store (and honestly, my husband was doubting that they'd get used...)

This cake is adapted from the original Moosewood Cookbook's Ukranian poppyseed cake, with less butter, more seeds, and orange instead of lemon flavoring.

 


Ingredients

1 and 1/2 sticks of butter, softened
1 cup sugar
3 eggs
2 cups flour
1 cup poppyseeds
1 Tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 tsp grated orange rind
1/2 orange, juice squeezed
1 cup milk

Heat the milk to almost boiling, add the poppyseeds, and let the mixture cool.

Beat the butter with the sugar. Add the eggs one at a time, beating after each. Beat in the vanilla and the orange and orange zest. In a separate bowl, combine the dry ingredients. Now add the dry ingredients in 3 parts, alternating with milk/seed mixture, beating lightly after each addition.

Scrape the batter into a well-oiled bundt pan. Bake at 350 for about 40 minutes or until a cake tester comes out clean. Let the cake cool for ten minutes, then invert onto a plate.
When it first comes out of the pan, it doesn't look like much--all dark and speckled. But this cake is good enough to be served for dessert--add a little ice cream if you must!





Lucy's Key West food critic mysteries can be found wherever books are sold! Follow Lucy on Twitter and "like" her on Facebook.



Sunday, January 13, 2013

Welcome Mollie Cox Bryan

A very warm welcome to Mollie Cox Bryan. We're very excited to have her join us today because Mollie is a cookbook author in addition to writing mysteries!

Even though my mysteries are scrapbooking-themed, food is also front and center. After all, my characters are a group of Southern women who get together weekly to scrapbook. Of course food will be involved! 
In the first book, there was a lot of Southern food, as there is in SCRAPPED (Cumberland Creek Mystery #2).  But one of the reasons I like to write about food, even in my fiction, is that it crosses cultural boundaries. For example Vera, who grew up in Cumberland Creek discovers poppy seed rolls on her trip to New York City. She had never seen them in her Virginia town. DeeAnn, who hails from the North, was quite familiar with them. 

Enter Cookie Crandall, the new person in Cumberland Creek. She’s a vegan, a yoga teacher, and a witch who has evidently traveled extensively—though she never really talks about her past. (She sometimes lets things slip.)
Take this scene from SCRAPPED:

“Oh my God, this is good,” said Cookie, taking another bite. “This is just the way they make it in Eastern Europe.”
“You’ve been there?” Annie said.
“Ah, um, yeah, I was, as a child,” she said, obviously a little uncomfortable talking about herself, as usual. “Where did you get this, Vera?”
“From a little neighborhood bakery in Brooklyn. I try to pick Mom up a roll or two when they have it,” Vera answered.
“I never had it before Vera brought it home. I’m quite taken with it,” Beatrice said. “I’ve only had poppy seed in lemon poppy seed rolls. I understand you can make all kinds of things with it.”
“We ate poppy seed cake every year for the holidays,” Cookie said, grinning and suddenly looking like she was seven years old.
“Cake? Really?” Beatrice said.

Yes, really.  I grew up eating poppyseed cake every year at Christmas.  It's one of the most unusual cakes I've ever had—and of course, it's nutty, spicy and oh so delicious. We always had it at Christmas—but it's good any time of the year. My mom has been baking it for over 40 years and has perfected this dense cake.
Please leave a comment on the blog for a chance to win a signed copy of SCRAPPED. 


Photo by April Younglove (http://www.flickr.com/people/aprily/)

Poppyseed Cake

Ingredients

3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 cups sugar
10 ounces, vegetable oil (You can use less, Mom says, but it won't be as moist.)
4 eggs
13 ounces (1 can) of evaporated milk
1 teaspoon vanilla
1 jar Baker's Poppy Seed Filling (Mom is adamant that Baker's is the best kind to use.)
Method
Sift all the dry ingredients together. Then mix in all your liquids and eggs. (You can add nuts if you want; Mom never did. I think black walnuts would be fabulous.) Mix for 2 minutes on medium speed.
Pour into a well-greased and floured tube pan. Bake at 350 for 50 to 60 minutes.
Cool the cake at least five to 8 minutes before taking it out of the pan. Mom sprinkles powdered sugar on it. But a rum glaze would be lovely.

About Scrapped: ( Cumberland Creek Mysteries, Book #2)
The ladies of the Cumberland Creek Scrapbook Crop are welcoming an eccentric newbie into their fold. A self-proclaimed witch, Cookie Crandall can whip up a sumptuous vegan meal and rhapsodize about runes and moon phases with equal aplomb. She becomes fast friends with her fellow scrapbookers, including freelance reporter Annie, with whom she shares shallow roots in a community of established family trees. So when Cookie becomes the prime suspect in a series of bizarre murders, the croppers get scrappy and set out to clear her name. Annie starts digging and discovers that the victims each had strange runic patterns carved on their bodies - a piece of evidence that points the police in Cookie's direction. Even her friends begin to doubt her innocence when they find an ornate, spiritual scrapbook that an alleged beginner like Cookie could never have crafted. As Annie and the croppers search for answers, they'll uncover a shockingly wicked side of their once quiet town - and a killer on the prowl for another victim.

About the Author
After years of working as an editor and writer for nonprofits and corporations in the DC area, Mollie gave it all up for the "glamorous" life of a stay-at-home mom and part-time freelance writer. When she moved the Shenandoah Valley of Virginia, she began to hear stories about the famous Mrs. Rowe's Restaurant and its owner, Mildred Rowe. Intrigued, she investigated and found most of the stories were true. Two cookbooks later, Mollie turned her writing skills to penning mysteries. One of her goals as a writer, as a person, is to explore many venues, genres, and to continue to learn and grow.
She grew up in Western Pennsylvania in a rural area (Raccoon Township) just outside of mill town Aliquippa, known for its football greats. She danced, did gymnastics, and wrote all the way through her youth. She started many novels—but finished her first one when she was a senior in high school. It was called "Circles" and featured a ballerina involved with a gang.
Today, she is the mom to two daughters who both dance and write. For Mollie, writing is like breathing, dancing, and love. She doesn't like to go a day without it.



Keep in touch with Mollie—loves to hear from readers!
@molliecoxbryan (Twitter)
http://pinterest.com/molliecoxbryan/