Recipe Talk

My sister-in-law made a poppy seed bread that was made in a bundt pan and was dark purplish in color. Recipe was lost. PLEASE can anyone help?
Was looking to make it for Easter.
Gussy

Purple Flour

Ube Powder

A ground substance that is a purple colored starch made from the meat of purple yams, a tuber that has a gnarled appearance. It is commonly used to add a mildly sweet flavor and a slightly purple color to foods such as sweet desserts, cakes, candy, ice cream, and jams. Also referred to as ubi, this powder is made from a yam tuber grown in Asia that is different in appearance from the Okinawan purple sweet potato, but is also known as a purple yam. Instead of the smooth skin of the Okinawan yam which is actually a sweet potato, this tuber is rough skinned and grows on a vine, typical of an Asian yam. Common in the Philippines, the ube is served as a potato dish as well as an ingredient for other savory foods.

http://www.hormel.com/kitchen/glossary.asp?id=37907

NOTE:

Ube powder is a vivid purple starch from the purple yam, or taro root.

It adds a slightly sweet taste and a pale purple colour to the cakes.

If you can't find it, it may be omitted, but should probably

be replaced with some extra flour AND slippery elm powder,

guar or xanthan gum.

Poppy Seed Yogurt Bundt Cake

1 cup purple flavor yogurt 250 mL

1/2 cup poppy seeds 125 mL

1 cup granulated sugar 250 mL

3/4 cup vegetable oil 175 mL

4 eggs

2 tsp vanilla 10 mL

2 1/2 cups all-purpose flour 625 mL

2 tsp baking powder 10 mL

1 tsp baking soda 5 mL

In a small bowl, stir together the yogurt and the poppy seeds and let soak while you gather ingredients and prepare the rest of the recipe.

Preheat the oven to 325degreesF (160degreesC). Grease a 10-inch (25 cm.) bundt pan.

In a large mixing bowl, with an electric mixer, beat together the sugar, vegetable oil, eggs and vanilla for 2 or 3 minutes, until thickened.

In another bowl, stir together the flour, baking powder and baking soda. Add the flour mixture to the egg mixture, in 2 or 3 additions, alternating with the poppy seed mixture. Beat just until smooth. Pour into the prepared bundt pan and bake for 50 to 60 minutes, until it passes the toothpick test (see page 28). Remove from the oven and let cool for 10 minutes before removing it from the pan. Let cool completely on a rack.

Drizzle cooled cake with Shiny Sugar Glaze (see page 167 -- the lemon version is especially recommended), dust with icing sugar or just leave it naked.

Makes one 10-inch (25 cm) bundt cake (about 12 servings).