Poppyseed Cake

This is good! All the recipes I tried for poppyseed cake were either greasy or doughy. So I tweaked the Lemon Bundt Cake recipe. You may also make a few changes (indicated below) if you want lemon poppyseed cake.

Poppyseed Cake (Gluten-free, Dairy-free, Corn-free)

1 1/4 c. sugar

1/3 c. vegetable oil

2 eggs

1 tsp. safe vanilla extract

2 T. poppyseed

1 tsp. almond extract -or- lemon extract

2 cups gluten-free flour

1 tsp. guar gum (or xanthan gum)

1 1/2 tsp. baking soda

1/2 tsp. cream of tartar

1/2 tsp. salt

1/4 cup water -or- lemon juice

3/4 cup water (or milk)

1. Preheat oven to 350F degrees

2. In a large bowl, beat together the sugar, oil and eggs.  Add the extracts and poppyseeds and mix. Add the flour, guar gum, baking soda, cream of tartar, salt and 1 cup water (or 1/4 cup lemon juice and 3/4 cup water). Mix well, but don't over beat because the cake will sink. Pour the batter into a well greased bundt pan.

3. Bake at 350 degrees F for about 50 minutes or until it tests done.  Cool in the pan for 5 - 10 minutes.  Make sure the edges of the cake are loose, then turn it onto a rack to finish cooling.

~ Hanunyah


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