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LEMON POPPY SEED RUM CAKE 
3 eggs
1 c. sugar
3/4 c. vegetable oil
1 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 oz. poppy seeds, toasted (toast dry on top of stove 3-4 minutes)
1/4 c. half and half
Zests or 1 orange and 2 lemons, peel fine with grater

Cream eggs, sugar, and oil; add remainder of ingredients, except half in half. Mix slowly until blended, and half and half last and all at once. Lightly oil a loaf pan. Place batter into loaf pan, it will be 1/2 full. Bake at 350 degrees for 40 minutes or until toothpick comes out clean. Remove from oven and prepare syrup.

SYRUP:

1 c. Myers dark rum
1/2 c. sugar
Juice of 1 orange

Bring to boil on top of stove, remove from heat; poke holes with fork all over cake and ladle syrup over cake and use all syrup. Pour over hot cake while in pan. After cake is cooled and all syrup absorbed, remove from pan and wrap in plastic wrap. Slice and serve with whipped cream.
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May 3, 3:31 PM
Linda (Ohio) says:

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