Poppyseed Rum Cake


I’m a fan of polka-dots. It’s a problem. Thirty-something-year-old moms should not wear polka-dots. Especially multi-colored ones on shirts. With big, red ones on pants. And giant ones on hair bows. Yet, take me out shopping and I have to pry eyes away from polka-dotted wares. Confession of the day: I have to steer myself away from considering polka-dot curtains for the living room at least twice a week.

As I get my frenzied polka-dot cravings under control, I’ve decided to consume a hundred thousand polka-dots a day. Teensy little black ones. In the form of this sugar-soaked poppyseed rum cake. I ate four slices on Saturday and already I’m feeling kinda cured.

I’m thinking I might be able to live with a single pair of polka-dotted shoes. And maybe a polka-dot purse.

Let’s consider that progress.



Poppyseed Rum Cake

This moist butter cake cooks up rich and dense and full of flavor. As if that isn't enough, the cake is drizzled with a rich non-alcoholic rum and almond syrup that seeps into the skin, then sprinkled with powdered sugar that turns crisp-crunchy as it dries, adding the slightest crunch to the crust. Decadant and ridiculously simple.


2 sticks butter
2 cups sugar
4 eggs
2 1/2 tablespoons poppyseeds
1 teaspoon vanilla
1 cup flour
1/2 teaspoon rum flavoring
1/2 teaspoon almond flavoring
1/3 cup water
1 cup powdered sugar


In a large bowl, beat together the butter and 1 cup of sugar until fluffy. Add the eggs and continue to beat until creamy. Add the poppyseeds, vanilla, and flour and stir together until mixed. Spoon into a 9-inch cake pan that has been well-greased with nonstick cooking spray, and liberally floured. Bake in an oven preheated to 350 degrees for 32-35 minutes, or just until the center of the cake is set. While the cake is cooking, place the second cup of sugar, flavorings, and water into a small saucepan. Heat over medium heat until the sugar in dissolved. Remove cake from the oven, cool slightly, and turn out onto a large plate. Using a drinking straw, poke holes all over the cake. Spoon the sugar syrup into the holes of the cake. Sprinkle with powdered sugar and serve warm (or cold).


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