Prep 20 mins
Cook 55 mins
A recipe by Theresa Williams. She calls it "the best cake in the world." Its delicious!
- 8 tablespoons butter, room temperature
- 1 1⁄2 cups granulated sugar
- 4 eggs
- 2 cups unbleached all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- 1⁄2 cup poppy seed
- 1 teaspoon vanilla extract
- 2 oranges, zest of, grated
- 1⁄2 cup fresh orange juice
- 1⁄2 cup granulated sugar
- Preheat oven to 325°F Grease 10-inch bundt pan (or two small loaf pans).
- Cream butter and sugar together in a mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
- Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk. Mix well after each addition.
- Fold in poppy seeds, vanilla and grated orange zest. Pour batter into the prepared pan(s).
- Set on middle rack of oven and bake for 50-60 minutes (less time if baked in loaf pans), or until edges shrink away slightly from sides of pan and cake tester inserted into center comes out clean. Let cake cool in the pan for 30 minutes before turning it out onto a cake rack.
- When cake has slightly cooled, prick holes in it 1 1/2 inches apart with a long toothpick and pour the *Orange glaze evenly over top. Serve warm. Disposable loaf pans work great for this, as the pans hold all the glaze and keep the cake moist.
- *Orange Glaze.
- 1/2 cup fresh orange juice.
- 1/2 cup granulated sugar.
- Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
This is what my 13 year old son picked out for this birthday cake! Easy to make, but we thought there were almost too many poppy seeds.
This is a very nice cake...love the orange and poppy seeds together. I didn't quite have a full 1/2 cup of poppy seeds but I wasn't so short that if affected the taste of the cake. Since my baking pans are all packed, I couldn't make the cake in my loaf or bunt pans- instead I used foil cake pans and cut back on the baking time. I did make one change to the recipe itself and that was to use confectioners sugar in place of granulated sugar in the glaze. This will definitely be made again at our house. Thanks for sharing your recipe! Made and reviewed for Fall PAC 08