Orange Ginger Poppy Seed Cake (Martha Stewart)

A lovely cake from Martha Stewart Weddings Winter/Spring 1995. Multiplies well for larger pans. Number of servings is a complete guess -- depending on how the cake is cut! "To estimate how many batches of batter you will need for the pans you choose, measure the volume of the pan by pouring water in to about two-thirds of the way up (or as high as you would fill the pan with batter) and multiply the recipe accordingly, using batter [yield] provided."

• Ready In: 1 hr 5 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• 6  tablespoons unsalted butter
• 1⁄4 cup sugar
• 2  large eggs, at room temperature
• 1  teaspoon  grated  orange rind
• 1 1⁄2 teaspoons  grated fresh ginger, mixed with
• 1⁄2 teaspoon sugar
• 1  teaspoon vanilla extract
• 1 1⁄2 tablespoons poppy seeds
• 1 1⁄2 cups all-purpose flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3⁄4 cup plain yogurt (not low fat)

Directions

1. Heat oven to 350. Butter and flour an 8-inch round cake pan. Beat butter in the bowl of an electric mixer until light-coloured. Gradually add sugar and beat until fluffy.
2. Beat in eggs one at a time. Add orange rind, ginger mixture, vanilla and poppy seeds; mix until well combined.
3. Sift together flour, baking powder, baking soda and salt. Add slowly to egg mixture, alternating with yogurt, until well blended. Pour batter into cake pan and bake until a tester inserted in centre of cake comes out clean, about 45 minutes. Cool completely on wire rack.