I had a couple of problems with this recipe right off the bat. It says to pour the batter into the pan with no mention of the usual grease and/or flour. I know there is a cup of butter in it, but I wasn't comfortable just pouring the batter into an ungreased pan. I gave the bundt pan I was using a light coating of cooking spray. I did have trouble coaxing the final product out of the pan. But when it did finally decide to come out, it came out in one piece. The other issue I had was with the butter. The recipe calls for 1 cup of butter or margarine. It doesn't say soften or melt it before adding it to the batter. I couldn't see how it could be combined with the other ingredients and then whipped into a light and fluffy concoction unless it was at least softened first which is what I did.
The final product looked gorgeous. It's definitely sweet, more like a cake than a tea bread. The almond flavoring is overwhelming though. 1 1/2 teaspoons of almond extract is much too much. I would want to at least cut it in half. I think just a hint of almond flavoring is more palatable.
Verdict: Not bad, but I probably won't be making this again.
1 1/2 cups sugar
1 cup butter or margarine
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
3 cups flour
1 1/2 cups milk
1 tablespoon poppy seeds
1 1/2 tsp. baking powder
1 1/2 tsp. salt
Preheat 350 degree oven. Combine sugar, butter, eggs, and extracts. Mix on medium speed, scrape bowl often until light and fluffy, 2-3 minutes. Add remaining ingredients. Beat 1-2 minutes more until mixed. Pour into bundt or tube pan. Bake 50-65 minutes until done. Cool 10 minutes. Sprinkle with powdered sugar. Slice into medium thin pieces and place on serving plate for guests.
Recycle: almond extract and vanilla extract bottles