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Orange-Poppy Seed Poundcake

Source of Recipe


Fine Cooking, Holiday Baking (Winter 2004)






List of Ingredients



• 2-2/3 cups all-purpose flour
  
• 1½ tsp baking powder
  
• ½ tsp salt
  
• 1/3 cup poppy seeds
  
• 2½ cups granulated sugar
  
• 4 tsp finely grated orange zest
  
• 1½ cups unsalted butter, at room temperature (3 sticks)
  
• 8 ounces cream cheese, at room temperature
  
• 6 eggs plus 2 egg yolks, at room temperature
  
• 1 tsp vanilla
  
• .
  
• -- Glaze --
  
• 2/3 cup fresh orange juice
  
• 1/3 cup granulated sugar
  
• 1 Tbsp orange liqueur (such as Cointreau)
  






Instructions



1. Position a rack in the center of the oven and preheat oven to 350° F. Butter and flour two 9- x 5-inch loaf pans, tapping out any excess flour.
   
   
2. In a medium bowl, sift together the flour, baking powder and salt; whisk in the poppy seeds. Put the sugar and orange zest in a food processor and pulse for 20 seconds. (If you don't have a food processor, blend the grated zest into the sugar by hand.)
   
   
3. In a large bowl, using a mixer set on medium speed, beat the butter and cream cheese together until smooth and creamy, about 2 minutes. Add the sugar mixture and beat until light and fluffy, about 1 minute. Beat in the whole eggs, one at a time, stopping the mixer to scrape the bowl after each addition. Beat in the egg yolks and vanilla. With the mixer on low speed, slowly add the flour mixture. Stop the mixer at least one time to scrape the bowl, and then beat at medium speed until the batter is smooth, about 10 seconds. Spoon the batter into the prepared pans, spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets, or tap the pan lightly against the counter.
   
   
4. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, about 50 minutes. Set the pan on a rack to cool for 10 minutes. Remove the cake from the pan; brush while warm with the glaze, as directed below. Serve at room temperature.
   
   
5. To make glaze:
   Strain the orange juice into a small saucepan and bring to a boil over high heat. Stir in the sugar and cook until the mixture thickens and is reduced to a scant ½ cup, 3 to 4 minutes. Remove from the heat and stir in the liqueur. Brush the tops and sides of the cake while still warm. Repeat brushing every few minutes until all the glaze has been used. Let cake cool completely before wrapping.
   
   Makes two 9- x 5-inch loaves.
   
   






Final Comments


To wrap the glazed cakes for gift-giving or freezing, spread a small amount of vegetable oil onto a sheet of plastic wrap with your fingers, and place the oiled side against the cake.