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Orange and Poppy Seed Cakes for Purim




Source of Recipe


Original recipe from Bon Appetit Magazine; posted by BL Olson


List of Ingredients




2 cups GF cake flour blend
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cup sugar
1 1/4 cups (2 1/2 sticks) unsalted margarine, room temperature (not soft margarine)
5 large eggs
1/3 cup orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/4 cup poppy seeds

Recipe



Preheat oven to 350°F. Prepare four 5 3/8 x 3 1/4 x 1 7/8 inch loaf pans by greasing and flouring.

Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and unsalted margarine in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice, grated orange peel and vanilla extract (batter may look curdled). Beat in flour mixture. Fold in poppy seeds.

Divide batter equally among prepared pans (about 1 1/2 cups each). Place pans in oven. Bake until tops of cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to rack.

Cool cakes 10 minutes. Run a knife around sides of pans to loosen cakes. Turn cakes out onto wire racks and cool completely. (Cakes can be prepared up to 1 week ahead. Wrap and store in freezer if not for immediate consumption.

Makes 4 "cakes"