Tuesday, 17 May 2016

ORANGE POUND CAKE WITH POPPYSEED GLAZE

ORANGE POUND CAKE WITH  POPPYSEED GLAZE

PREHEAT OVEN TO 350]; grease and flour a 9inch (1.5 L) Bundt pan ad set aside
Beat together until smooth:

1 cup unsalted butter, room temperature
1 pkg (250g) cream cheese, room temperature
Mix in:
¼ cup Ginger Seasoning Paste (Sobeys compliments brand)
¼ cup orange zest
2 tsp pure vanilla extract
Gradually add:
2 cups granulated sugar
Add, one at a time:
4 large eggs, room temperature
Sift together and then add and blend just until no traces remain:  

2 cups all purpose flour
1 tsp baking powder
½ tsp salt
Pour batter into prepared pan and bake on middle rack for 65 to 70 minutes, until a wooden toothpick inserted in center of cake comes out clean.
Allow cake to cool on a wire rack before gently removing form pan and cooling to room temperature.
In a liquid measuring cup, blend together until smooth:

1 cup icing sugar
3 tbsp fresh orange juice
1 tbsp black poppy seeds
If glaze is too thick to pour, continue to add ¼ tsp of orange juice. Pour glaze over cake and allow to set;  repeat five or six times more. Slice and serve or keep covered at room temperature for up to one week.


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