Photo was shared with me by my sister, Carol Arroyo, and her
website called
The Baking Pan.
An old-fashioned cake that is ideal for a quiet afternoon with a cup of
coffee or tea. I serve this wonderful cake on my
American High Tea Menu.
Click here for
Basic Rules For Baking
or here for
Secrets Of A Successful Cake.
Also check out more great
Cake
Recipes.
Orange Poppy Seed Cake
Recipe Type:
Cake,
Orange Juice,
Afternoon Tea
Yields: 16 servings
Prep time: 20 min
Cook time: 60 min
Ingredients:
2 tablespoons poppy seeds
1/4 cup milk, room temperature
3 cups cake
flour
2 1/2 teaspoons
baking
powder
1/4 teaspoon salt
1 1/4 cups unsalted butter, room temperature
1 3/4 cups granulated
sugar
4
eggs, room temperature
1 tablespoon grated
orange zest
2 teaspoons vanilla extract
3/4 cup
fresh-squeezed orange juice
Orange Glaze (see recipe below)
Preparation:
In a small bowl, soak poppy seeds in milk for 2
hours.
Preheat oven to 325 degrees F. Generously grease
and flour a 12-cup bundt pan.
In a large bowl, combine flour, baking powder, and
salt; set aside.
In a large bowl, cream butter until smooth,
gradually stir in sugar until light and fluffy. Add eggs, one at a time, beating
well after each addition. Beat in orange zest, vanilla extract, and poppy seed
mixture. Stir in flour mixture and orange juice alternately in three additions,
beginning and ending with flour. Pour batter into prepared pan.
Bake 50 to 60 minutes or until a toothpick
inserted in center comes out clean. Remove from oven and cool 15 minutes on a
wire rack; remove from pan and invert onto a cake plate. Spoon Orange Glaze over
warm cake.
Makes 16 servings.
Orange Glaze:
1 cup powdered (confectioner's) sugar
1 teaspoon grated
orange zest
2 to 3 tablespoons
fresh-squeezed orange juice
In a small bowl, combine sugar and orange zest. Stir in orange juice until
smooth.
