posted by SandyOH 11-20-102 5:14 AM
Rum-Doused Lemon Poppyseed Cake
1 cup (2 sticks) butter, softened
4 ounces cream cheese, softened
1-3/4 cups sugar
3 large eggs
1 tablespoon grated lemon rind
1-1/2 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons poppy seeds
1/4 cup light rum
Preheat the oven to 375°F. Grease a 10-inch tube or Bundt pan very well.
In a large mixing bowl, beat together the butter and cream cheese until well blended, then beat in the sugar, eggs, and lemon rind, beating until the mixture is light and fluffy. In a separate bowl, sift together flour and baking powder, then beat this into the butter mixture. Stir in the poppy seeds.
Spoon the batter into the prepared pan and bake until the cake is a light golden brown and springs back firmly when pressed, 55 to 60 minutes. Cool for 15 minutes in the pan, then invert onto a wire rack to cool. Drizzle the rum over the cake a little at a time, allowing it to be absorbed by the cake before drizzling on more. Transfer to a cake plate or cake stand, cover and let stand 2 or 3 hours before serving.
Makes one 10-inch tube cake
Source: John Hadamuscin's Enchanted Evenings