Orange-Poppy Seed Cake

Awaken your taste buds with this wonderfully moist orange-flavored tube cake.

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2.5 by 3 people

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  • Makes: 18 servings
  • Prep: 25 mins
  • Bake: 50 mins 350°F

Orange-Poppy Seed Cake

Reviews (0)

2.5 by 3 people

Rate This!

Directions

  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.

From the Test Kitchen

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.

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Nutrition Facts (Orange-Poppy Seed Cake)

  • Per serving:
  • 316 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 36 mg chol. ,
  • 87 mg sodium ,
  • 44 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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