Years and years ago when Hubby and I were first married we were selected to go to a young farmer’s program in Minneapolis. Back then we were milking cows and living near Stewartville, Minnesota selling the milk to Land o Lakes.
We had an awesome time and it was a much needed get away. One of my parting gifts was this cook book.
It is a favorite of mine. Some of our best recipes have come from it. Besides my brownie recipe I think the next favorite is for this Poppy Seed Tea Bread.
I personally am not a huge fan of lemon poppy seed flavors. This isn’t. This is flavored with almond and completely yummy. Here’s the recipe.
1 1/2 cups sugar
1 cup butter (I do use butter)
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
3 cups flour
1 1/2 cups milk
1 Tablespoon poppy seed
1 1/2 teaspoon baking powder
Heat oven to 350 degrees. Combine sugar, butter, eggs, vanilla and extract. Beat on medium speed for 2-3 minutes. Add remaining ingredients. Beat for another 1-2 minutes. Pour into a greased and floured bundt cake pan. Bake for 50 – 60 minutes. Cool 10 minutes then remove from pan.
It’s super moist and dense…just how we like things around here.
Give it a try…you might like it too.