White Chocolate and Orange Poppy Seed Cake

Recipe by Diana Adcock
READY IN: 1hr 15mins
SERVES: 10-12




  • For the cake~Preheat oven to 325°F.
  • Grease and lightly flour a 13x9-inch cake or bundt pan.
  • In a mixing bowl beat the butter and sugar together until fluffy.
  • Beat in eggs, one at a time, beating well after each addition.
  • Alternately add flour and baking soda along with the sour cream and water.
  • Once combined mix on low until well blended and smooth.
  • Fold in chopped chocolate, poppy seeds and orange rind.
  • Pour into prepared pan and bake for 50-60 minutes.
  • Once done, remove and let cool on a wire rack.
  • Remove cake from pan and allow to cool completely.
  • For the Glaze: Melt chocolate and orange juice together in a microwave or small saucepan.
  • Stir in icing sugar and mix until smooth.
  • Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.