ORANGE POUND CAKE WITH
POPPYSEED GLAZE
PREHEAT OVEN TO 350]; grease and flour a 9inch (1.5 L) Bundt pan
ad set aside
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Beat together until smooth:
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1 cup unsalted butter, room temperature
1 pkg (250g) cream cheese, room temperature
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Mix in:
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¼ cup Ginger Seasoning Paste (Sobeys compliments brand)
¼ cup orange zest
2 tsp pure vanilla extract
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Gradually add:
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2 cups granulated sugar
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Add, one at a time:
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4 large eggs, room temperature
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Sift together and then add and blend just until no traces remain:
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2 cups all purpose flour
1 tsp baking powder
½ tsp salt
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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.
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In a liquid measuring cup, blend together until smooth:
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1 cup icing sugar
3 tbsp fresh orange juice
1 tbsp black poppy seeds
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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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