Orange poppy seed cake

 

           An old-fashioned cake, ideal for a quiet afternoon with a cup of tea. Or cut a slice for breakfast.

Makes 16 servings

• 2 tablespoons poppy seeds
• ¼ cup milk
• 3 cups cake flour
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 1¼ cups unsalted butter, at room temperature
• 1¾ cups sugar
• 4 eggs
• 1 tablespoon finely grated orange rind
• 2 teaspoons vanilla
• ¾ cup orange juice
• Orange glaze (recipe follows)

1. Soak poppy seeds in milk in bowl for 2 hours.
2. Preheat oven to 350F ; generously grease and flour 12-cup Bundt pan.
3. Stir together flour, baking powder and salt in medium-size bowl.
4. Beat butter in large bowl until smooth ; gradually beat in sugar until light and fluffy.
5. Add eggs, one at a time, beating well after each addition ; beat in orange rind, vanilla and poppy seed mixture.
6. Beat in flour mixture and orange juice alternately in 3 additions, beginning and ending with flour ; scrape batter into prepared pan.
7. Bake in preheated oven for 40 to 45 minutes until wooden pick inserted in center comes out clean ; cool cake in pan on wire rack for 15 minutes.
8. Invert cake onto rack and cool completely.
9. Place sheet of waxed paper under cake rack ; pour Orange glaze over cake, allowing glaze to drip down sides.
10. Let set ; transfer to serving plate.

Orange Glaze

                      Combine 1 cup 10X sugar (Icing sugar) and 1 teaspoon finely grated orange rind in small bowl. Whisk in 3 to 4 tablespoons orange juice to make good glazing consistency.

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