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Recipe Name: Almondpoppyseed Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 12

1 Cup(s) Butter, softened
1 Cup(s) Sugar
3 Eggs
6 Ounce(s) Poppyseed filling
12 Ounce(s) Almond filling
2 1/4 Cup(s) Flour
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1/4 Cup(s) Milk
1 Cup(s) Confectioner's sugar, Confectioner's sugar
2 Tablespoon(s) Light cream
1/4 Teaspoon(s) Almond extract
Preheat oven to 350F. Grease and lightly flour a 10 inch tube or bundt
pan. Cream butter and sugar together until light and fluffy. Add eggs,
one at a time, mixing thoroughly after each addition. Beat in almond
filling, and poppyseed filling. Sift together flour, baking powder and
salt. Add to creamed mixture alternately with the milk, beginning and
ending with dry ingredients. Blend thoroughly. Turn batter into
prepared pan. Bake 50 minutes, or until a cake tester inserted in
center of cake comes out clean. Cool about 10 minutes. Remove from pan
and cool thoroughly. Glaze: Combine all ingredients and stir until
well blended and smooth. Drizzle over top of cake. From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 311
Calories From Fat: 153
Total Fat: 17.3g
Cholesterol: 89.2mg
Sodium: 202mg
Potassium: 57.5mg
Carbohydrates: 35.2g
Fiber: <1g
Sugar: 17g
Protein: 4.4g

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