ORIENTAL POPPY (Papaver orientale)
(Michigan State Flower)
BLACK PEPPER POUND CAKE
~ A delightful 'sweet ending' (Southern Living)
1 cup room temperature unsalted butter
1 cup sugar
4 large eggs
1 1/2 cups AP flour
1/4 tsp. salt
3/4 tsp. freshly ground black pepper
1/2 tsp. cream of tartar
1/4 tsp. ground mace (or nutmeg)
1 Tbsp. lemon juice
1 tsp. vanilla
- Beat butter at medium speed with electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears.
- Combine flour and next 4 ingredients; gradually add to butter mixture. Mix at low speed just until blended after each addition. Stir in lemon juice and vanilla.
- Spoon batter into greased and floured 6-cup Bundt pan or 9x5x3-inch loaf pan.
- Bake at 325 degrees for 50-55 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pan 10-15 minutes; remove cake and let cool completely on wire rack.