Recipe by Maureen of Montreal
Here are three recipes that where adapted from some Colonial recipes. The Creme Brulee is great!
- 2⁄3 cup poppy seed
- 1 cup buttermilk
- 2 1⁄2 cups flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 lb butter
- 1 1⁄2 cups sugar
- 3 tablespoons sugar
- 4 eggs
- 1⁄2 teaspoon vanilla extract
- 1 whole orange rind, grated
- 1⁄2 tablespoon cinnamon, ground
Directions See How It's Made
- Mix poppy seeds and buttermilk together, and let stand in refrigerator for several hours or overnight. Sift together flour, baking powder, baking soda and salt. Cream butter and 1 1/2 cups sugar; beat in eggs, one at a time; beat in vanilla and grated orange rind.
- Stir in flour mixture alternately with buttermilk mixture in about 4 additions of each, stirring until just smooth.
- Spoon half of batter into a greased and floured 10-inch Bundt pan.
- Mix remaining sugar and cinnamon together and sprinkle mixture over batter.
- Pour rest of batter into the pan.
- Bake in 350°F oven for about 1 hour, or until a wooden pick comes out clean.
- Cool in pan for 15 minutes, then turn out to finish cooling.
- Cover tightly and let season for a day or two for best flavor.