Orange Poppy Seed Cake is an old-fashion cake that is ideal for a quiet afternoon with a cup of coffee or tea. This is a simple, but elegant cake to serve your family and friends. I serve this wonderful cake on my American High Tea Menu.
Recipe and photo were shared with me by my sister, Carol Arroyo, and her website called The Baking Pan.
- 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 3/4 cups granulated sugar
- 4 eggs, room temperature
- 1 tablespoon orange zest, grated
- 2 teaspoons pure vanilla extract
- 1 1/4 cups unsalted butter, room temperature
- 3/4 cup orange juice, fresh-squeezed
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.
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.
In a small bowl, combine sugar and orange zest. Stir in orange juice until smooth.
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