These mini poppy-seed pound cake mini loaves are a delectable indulgence. Make some for yourself or bake some as gift.
Mini Poppy-Seed Loaves
Servings
5 Servings
Ingredients
- 1/2 cup parve whip
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1/3 cup poppy seeds
- 1 teaspoon baking powder
- 2 ounces Tofutti cream cheese softened
- 1 tablespoon pareve whip
- 1/2 teaspoon vanilla
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F.
- Beat pareve whip until stiff peaks form. In a separate bowl, beat together the brown sugar, eggs and vanilla.
- On a low speed, mix in the dry ingredients. Fold in the whip.
- Spoon the batter into greased five 1/2x3x2-inch mini loaf pans. Bake for 15-20 minutes. Check after 10 minutes to make sure they don’t overcook.
- Cool in pan for 2 minutes before removing to wire rack to cool completely.
- For frosting, whip together the Tofutti cream cheese, pareve whip and vanilla. Beat in the powdered sugar. Frost each cake and store in airtight container.
- Contributed by: GourmetKosherCooking.com
Good point, we made a mistake, thanks.
Hi – it says it’s a lemon poppy seed cake but I don’t see lemon anywhere in the ingredients??