Croatian poppy seed pound cake
December 27, 2015 at 4:04 PM by Dr. Drang
The Drang household suffered a gustatory loss a couple of months ago, when my late mother-in-law’s Croatian poppy seed pound cake recipe went missing. It had been in our house for ages, written on a water-stained index card and kept with a stack of other recipes my wife had stockpiled over the years. All were on paper and most had corrections and amendments added based on field experience. None had backups.
The web was searched for a replacement recipe, and some that looked likely were given tryouts. They were OK, but not the same.
Today, though, a Christmas miracle occurred when a pizza dough recipe was unfolded and the index card with the poppy seed cake recipe fluttered out onto the kitchen counter.
Our daughter immediately sat down and copied it onto a fresh index card, so we’ll now have an offsite backup. And this will be our cloud backup.
Croatian poppy seed pound cake
Preheat oven to 350°.
Grease 12-cup Bundt pan.
| Dry ingredients | Wet ingredients |
|---|---|
| 2 cups sugar | 1 cup vegetable oil |
| 2⅔ cups all-purpose flour | 4 eggs |
| 1½ tsp baking soda | 1 tsp vanilla |
| ¼ tsp salt | 1 can (12 oz) evaporated milk |
| 1–2 cups walnuts or pecans, chopped | 1 can (12½ oz) poppy seed filling |
- In large bowl, beat sugar, oil, eggs, and vanilla with mixer until smooth.
- Add evaporated milk and poppy seed filling and mix well.
- In separate bowl, stir together flour, baking soda, and salt.
- Add flour mixture to batter.
- Fold in nuts.
- Transfer batter to pan.
- Bake until toothpick clean, about 1 hour, 15 minutes.
- Cool in pan 5 minutes and invert onto wire rack.
New Year’s resolution: scan the other recipes in the stack.
