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3
cups all-purpose flour
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2
cups sugar
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1/4
cup poppy seed
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2
teaspoons baking powder
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1/4
teaspoon salt
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1
cup cooking oil
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3
eggs
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3/4
cup milk
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2
teaspoons finely shredded orange peel
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1/2
cup orange juice
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1
cup sifted powdered sugar, optional
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3
- 4
teaspoons orange juice, optional
1. Grease and lightly flour a 10-inch fluted tube pan; set pan aside. In a large bowl stir together flour, sugar, poppy seed, baking powder, and salt. Add oil, eggs, milk, orange peel, and the 1/2 cup orange juice. Beat with an electric mixer on low to medium speed about 60 seconds or until well combined. Pour batter into prepared pan.
2. Bake in a 350 degree F oven for 50 to 55 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. If desired, in a small bowl combine powdered sugar and the 3 to 4 teaspoons orange juice. Whisk until smooth; drizzle over warm cake or pass with cake. Cover; store at room temperature for up to 3 days. Makes 18 servings.
- Make Ahead Tip Prepare, bake, and glaze cake; cool completely. Place the cake on a baking sheet and freeze until firm. Once firm, place cake in a 2-gallon freezer bag and freeze for up to 1 month. Before serving, thaw at room temperature for several hours.
- Servings Per Recipe 18,
- Calories 316,
- Protein (gm) 4,
- Carbohydrate (gm) 44,
- Fat, total (gm) 14,
- Cholesterol (mg) 36,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 21,
- Vitamin C (mg) 4,
- Sodium (mg) 87,
- Calcium (DV %) 71,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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