ORANGE POPPY BUNDT CAKE
A bundt is the perfect cake to make when you want a beautiful show-stopper without the fuss of frosting. It emerges from its namesake pan looking gorgeous every time, and a simple glaze makes the cake even more mouth-watering.
Provided by Samantha Seneviratne
Categories dessert
Time 2h10m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour a 10- to 15-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda and set aside. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes. Add the orange zest. Then beat in the eggs and egg yolks 1 at a time. Beat in the poppy seeds and vanilla extract. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture.
- Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 50 minutes. Transfer to a rack to cool for 15 minutes, then flip the cake out and let it cool completely.
- For the glaze: In a medium bowl, whisk together the confectioners' sugar and orange zest and juice. Drizzle the cake with the glaze to serve.
ORANGE-POPPY SEED CAKE
Flecked with orange peel and crunchy poppy seed, this pretty tube cake is pierced while hot and infused with an orange juice and liqueur syrup.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Combine flour, baking powder and baking soda; set aside. Beat cream cheese, butter and 1 cup of the granulated sugar in large bowl with electric mixer on medium speed until well blended. Add egg yolks, one at a time, beating well after each addition. Add flour mixture alternately with the sour cream, beating well after each addition. Add poppy seed and orange zest; mix well.
- Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into cream cheese mixture. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. or until wooden pick inserted near center of cake comes out clean. Combine remaining 1/2 cup granulated sugar, the liqueur and orange juice in small saucepan; cook on low heat until sugar is dissolved, stirring constantly. Prick hot cake several times with fork. Pour syrup over cake; cool 10 min. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar. Transfer to serving plate. Garnish with quartered orange slices, if desired.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
POPPY SEED POUND CAKE
We've dressed up our Classic Pound Cake recipe with poppy seeds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold poppy seeds into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
ORANGE POUND CAKE
Make and share this Orange Pound Cake recipe from Food.com.
Provided by pattikay in L.A.
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; butter and flour a 10-inch bundt pan.
- With an electric mixer, cream the butter and sugar.
- Beat in the orange extract and the eggs.
- Add 2 cups of the flour and beat well.
- Add the orange juice and beat.
- In a separate bowl, or measuring cup, stir the baking powder into the remaining 2 cups flour.
- Add to the batter and beat well.
- Spoon the batter into the prepared bundt pan and bake until the cake pulls away from the sides of the pan and a knife inserted in the center comes out clean, about 60 to 75 minutes.
- Cool the cake in the pan on a rack for 10 minutes.
- Invert onto a serving plate, leaving the pan on top so the cake holds its shape.
- Cool for another 10-20 minutes.
- Meanwhile, prepare the glaze.
- Sstir the orange extract and the orange juice into the sugar with a fork, adding the orange juice a tablespoon at a time. Use just enough to produce a thick, smooth mixture.
- Spread the glaze over the cake with a pastry brush while the cake is still warm or drizzle it on in a lacy pattern.
Nutrition Facts : Calories 539.8, Fat 25.1, SaturatedFat 15.2, Cholesterol 130.8, Sodium 76.5, Carbohydrate 74, Fiber 0.9, Sugar 49.5, Protein 5.9
LEVANA'S ORANGE POPPY SEED CAKE
In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table. It's the most heavenly version of orange poppy seed cake I've seen so far. My only change to the recipe was to move it from the food processor to the stand mixer.
Provided by Mirj2338
Categories Dessert
Time 1h19m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.
- Set aside.
- In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
- Add the oil and vanilla and beat until just combined.
- Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.
- Mix slightly after each addition, just to incorporate.
- Add the poppy seeds and mix to incorporate the seeds into the batter.
- Pour the batter into a greased 10-inch springform pan.
- Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.
- To make the syrup: While the cake is baking, place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
- When the cake is done, immediately unmold it from the springform pan.
- Prick it all over with a skewer and brush the syrup all over the top and sides of the cake while it is still hot.
- The cake will absorb all the syrup.
- Let the cake cool completely before serving.
ORANGE POPPY-SEED POUND CAKE (LIGHTEN-UP RECIPE)
Found this recipe in the 1/14/08 issue of Womans World magazine. This sounds delicious! Posting for safe keeping. It says this is a lighten-up recipe and less than half the calories and 2/3 less fat than the classic version.
Provided by KaraRN
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 8 1/2 x 4 1/2 x 2 1/2" loaf pan.
- Combine flour, baking powder, soda and salt; reserve.
- On medium speed beat granulated sugar, oil and egg whites until blended. On low, beat in poppy seeds, 1 1/2 t zest and flour mixture.
- Beat in 3/4 c milk until smooth.
- Pour batter into pan.
- Bake 50 minutes or until toothpick inserted into center comes out clean.
- Cool 10 minutes. Remove from pan; cool completely on rack.
- Whisk confectioners' sugar with remaining 2 t of milk and 1/2 t zest; pour over cake.
- Garnish with orange zest strips, if desired.
INDIVIDUAL ORANGE AND POPPY SEED POUND CAKES
Categories Cake Mixer Dessert Bake Christmas Orange Winter Edible Gift Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter and flour four 5 3/8 x 3 1/4 x 1 7/8-inch loaf pans. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and unsalted butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice, grated orange peel and vanilla extract (batter may look curdled). Beat in flour mixture. Fold in poppy seeds.
- Divide batter equally among prepared pans (about 1 1/2 cups each). Place pans in oven. Bake until tops of cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to rack. Cool cakes 10 minutes. Cut around sides of pans to loosen cakes. Turn cakes out onto wire racks and cool completely. (Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes at room temperature.)
ORANGE JUICE POUND CAKE WITH ORANGE JUICE ICING
A favorite "summery" pound cake. I love the citrusy flavor mingled in with the creaminess of the classic pound cake. This recipe came from an old cookbook my granny gave to me called Extension Homemakers dated 1978.
Provided by BeautifullyBlessed
Categories Dessert
Time 1h10m
Yield 1 pound cake
Number Of Ingredients 8
Steps:
- Beat sugar and crisco until creamy.
- Add eggs, one at a time until well incorporated.
- Add vanilla and orange juice and mix well.
- Add flour and mix well.
- Bake in a lightly greased tube pan at 350 degrees for 1 hour.
- ICING: Bring the 1 1/2 cups of sugar & 1 cup of orange juice to a boil and boil for 3-4 minutes. Pour over cake immediately after it's removed from the oven. Leave in pan until mixture soaks into the cake.
Nutrition Facts : Calories 5737.4, Fat 232.9, SaturatedFat 70.6, Cholesterol 1057.5, Sodium 3528.6, Carbohydrate 871.4, Fiber 7.4, Sugar 679.5, Protein 58.4
FRESH ORANGE-POPPY SEED CAKE
Ready for a cake unlike any other? Then try this pretty, citrusy cake flavored with orange extract and garnished with fresh orange slices!
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cut orange crosswise in half; wrap 1 piece with plastic wrap. Refrigerate until ready to use. Grate remaining orange half. Reserve zest; discard grated orange half or reserve for snacking.
- Beat cake mix, 1-1/2 cups sour cream, poppy seed, 1 tsp. orange extract and reserved orange zest with mixer until blended. (Batter will be thick.)
- Pour into 9x5-inch loaf pan sprayed with cooking spray.
- Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Remove from pan to wire rack; cool completely. Transfer to plate.
- Beat cream cheese, almond extract, remaining sour cream and remaining orange extract in medium bowl with mixer until blended. Gradually beat in sugar; spread over top of cake. Garnish with orange slices.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 44 g, Fiber 1 g, Sugar 29 g, Protein 4 g
ROSEMARY ORANGE POUND CAKE
Make this orange and rosemary scented cake up to 3 months ahead. (found this on the internet somewhere as a request for someone, haven't made myself -- based on errors pointed out in reviews, I have corrected recipe 10/07)
Provided by Gay Gilmore
Categories Dessert
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes.
- Grease and lightly flour two 8x4x2-inch loaf pans.
- Combine flour and baking powder.
- Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
- Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
- Beat in honey.
- Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently.
- (Batter may look slightly curdled.) Gradually add flour mixture, beating on low speed just until combined.
- Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
- Pour batter into prepared pans.
- Bake in a 325 degree F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
- Cool in pans for 10 minutes.
- Remove from pans, and cool on wire racks.
- For glaze, stir together powdered sugar and 2 teaspoons orange juice.
- Drizzle over cakes.
- If desired, top with rosemary sprigs.
- Make-ahead tip: Prepare cakes as directed, except do not glaze.
- Place in a freezer container, and freeze for up to 3 months.
- To serve, thaw at room temperature.
- Glaze as directed above.
GLAZED CITRUS-POPPY SEED CAKE
With orange and lemon juice in the glaze and orange and lemon zest in the batter, this poppy-seed-flecked cake doubles up on citrus flavor. Serve it with a simple bar of high-quality dark chocolate, which will complement its sweet-tart flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h25m
Number Of Ingredients 15
Steps:
- Make the cake: Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray, line bottom with parchment, and spray parchment. Sift together flour, baking powder, and salt. Beat together butter, sugar, and zests with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then beat in lemon juice. Reduce speed to low, and beat flour mixture into butter mixture, alternating with cream and vanilla, beginning and ending with flour mixture. Stir in poppy seeds.
- Pour batter into cake pan, and bake until a toothpick inserted into center comes out clean and top is deeply golden, 1 hour to 1 hour 15 minutes. Let cool in pan 30 minutes. Unmold, and let cool completely on a wire rack, about 1 hour.
- Make the glaze: Boil juices in a small saucepan until reduced to 1/4 cup. Let cool, then add sugar, stirring until it dissolves. Pour glaze over cooled cake.
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ORANGE POPPY SEED POUND CAKE - AMANDA'S COOKIN'
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5/5 (1)Total Time 1 hr 10 minsCategory BreadsCalories 467 per serving
- Preheat oven to 350ºF. Butter and flour two 9x5x3-inch loaf pans (or eight 5-3/4×3-inch mini loaf pans, each with a 2-cup capacity).
- Sift together the flour, baking powder, and salt; whisk in the poppy seeds. Blend the sugar and zest with fingers.
- Beat the butter and cream cheese in a large bowl on medium speed until smooth and creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 1 minute. Beat in the whole eggs one at a time. Beat in the egg yolks and vanilla. With the mixer on low speed, slowly add the flour mixture. Scrape the bowl and then beat at medium speed until the batter is smooth.
- Spoon batter into the prepared pans, run a knife through to eliminate any air pockets. Bake about 50 minutes. (25 to 30 minutes for mini loaves). Cool on rack for 10 minutes.
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