Poppy Seed Cake: Sandi's Recipe of the Week - January 17

Presents

Sandi's "Recipe Of The Week"
January 17 - 23, 2004

"Poppy Seed Cake"

Poppy Seed Cake

Recipe Source:
Best Ever Cakes and Pastries (Card 106)
from Great American Recipes

Serving Size: 12 servings

Amount	Ingredient
1 1/4 cups	milk
1/4 cup	orange juice
1/4 cup	poppy seeds
1 1/2 cups	granulated sugar
2/3 cup	shortening
2	eggs
2 teaspoons	grated orange rind
2 3/4 cups	all purpose flour
2 teaspoons	baking powder
1/2 teaspoon	baking soda
	Orange rind strips, for garnish, optional
Glaze:
1 cup	powdered sugar
1 1/2 tablespoons	orange juice

Preparation Instructions:
1. In a small bowl, combine milk, orange juice and poppy seeds. Set aside.
2. In a medium bowl, cream sugar and shortening. Beat in eggs, one at a time until smooth. Beat in orange rind.
3. Combine flour, baking powder and baking soda. Beat dry ingredients into creamed mixture alternately with milk mixture, beginning and ending with dry ingredients.
4. Spoon batter into a greased 10 inch Bundt or tube cake pan.
5. Bake at 350 degrees for 45 to 55 minutes, or until toothpick comes out clean.
6. allow to cool in pan 20 minutes.
7. Remove cake from pan. Cool on a rack.
8. Combine powdered sugar and orange juice to make a thick glaze.
9. To serve, drizzle cake with glaze. Garnish with orange rind strips, if desired.
Tips: To make orange rind strips for garnish, cut rind from an orange with a vegetable peeler. With a sharp knife, cut it into very thin strips. Toss them until they begin to curl.
Per Serving: 385 calories; 5.2 g protein; 15.3 g fat; 57.8 g carbohydrate; 109 mg sodium.

Click here for a printable version of this recipe.

Click here for an easy to print out shopping list.

Recipe of the Week Home Recipe File Unique Kitchen Shop

Tell a Friend About This Site D & P Home