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3 Tasse | flour |
2 Tasse | white sugar |
1/2 Teelöffel | salt |
1 Teelöffel | baking powder |
1 1/2 Tasse | Salted butter; softened |
1/2 Tasse | sour cream |
2 gross | eggs |
1/3 Tasse | Amaretto or almond liqueur |
1/3 Tasse | poppy seeds |
| topping |
1/4 Tasse | Confectioners' sugar |
Preheat oven to 350. Grease and flour 2 loaf pans. In a large bowl, with an electric mixer, blend flour, sugar, salt and baking powder on low until all ingredients are well mixed. Add butter, sour cream, and 3 eggs. Mix on medium until dry ingredients are moistened and beat on high 2 minutes then scrape bowl. Add remaining 3 eggs, one at a time, alternating with amaretto. Beat well after each addition. Blend in poppy seeds on low speed. Pour batter into prepared pan and bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes and invert cake onto a rack to cool. When cake has cooled completely, lightly dust top with confectioners' sugar.
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