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Orange Poppy Seed Cake

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Submitted by c_grus

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 473
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML BUTTER
softened
1 237
CUP ML SUGAR
1 15
TABLESPOON ML ORANGE ZEST
grated
5 5
LARGE LARGE EGGS
room temperature
Glaze
2 3E+1
TABLESPOONS ML ORANGE JUICE
2 3E+1
TABLESPOONS ML LEMON JUICE
3 45
TABLESPOONS ML POWDERED SUGAR

Directions

  1. Set the oven to the lowest rack, and preheat to 350℉ (180℃).

  2. Grease and flour a 9 x 5 loaf pan. Mix flour, poppy seeds and salt together and set aside.

  3. In a large bowl, cream the butter and eggs, one at a time. Beat well until light and fluffy and the batter has increased in size. Fold in the flour mixture, one third at a time. Pour into the pan.

  4. Bake 60 minutes or until lightly browned. If the cake browns too quickly shield with foil the last 10 minutes.

  5. Cool pan on rack for 10 minutes. Remove from the pan, and cool and then brush with the glaze. Let the cake stand 1 to 2 days for the best flavor.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 631 50% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 258mg 86%
Sodium 376mg 16%
Total Carbohydrate 24g 24%
Dietary Fiber 1g 5%
Sugars g
Protein 20g
Vitamin A 23% Vitamin C 9%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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