Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Orange Poppy Seed Cake




Source of Recipe


Internet


List of Ingredients




CAKE
1 cup plus 4 tablespoons unsalted butter, softened
2 cups granulated sugar
1 tablespoon freshly grated orange peel
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/4 cup poppy seeds (Optional)
3 1/2 cups all-purpose flour
1 1/3 cups buttermilk or plain low-fat yogurt

ORANGE SYRUP
1/2 cup orange juice
1/3 cup granulated sugar

FROSTING
1/2 cup unsalted butter, softened
16 ounces cream cheese (not reduced-fat)
2 teaspoons vanilla extract
4 cups confectioner's sugar
roses and leaves, directions follow


Recipe



Serving Size : 20

Heat oven to 350 F. Lightly grease and flour two 9x2-inch round cake pans. Tap out excess flour.

CAKE
In a large bowl with an electric mixer on high speed, beat butter, sugar, orange peel, baking powder, baking soda and salt until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each (batter may look curdled). Beat in poppy seeds until blended. Reduce speed to low and beat in half the flour, all the buttermilk, then the remaining flour just until blended. Divide batter between prepared pans and spread evenly. Bake, switching position of pans halfway through baking, 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes before inverting cakes on rack. Poke holes with a toothpick, about halfway through layers at 1 to 2 inch intervals.

SYRUP
Stir orange juice and sugar until sugar dissolves. Spoon a tablespoon at a time over warm layers. Let cool completely.

FROSTING
Beat butter, cream cheese, and vanilla in a large bowl on medium speed until blended. Reduce speed to low and beat in confectioners' sugar until blended.

Place 1 cake layer, smooth side up, on a serving plate. Spread top with 1 cup frosting. Top with second cake layer, smooth side up. Spread remaining frosting over top and sides. Up to 2 hours before serving, decorate cake with the roses and leaves. Leave at room temperature.

NOTE:
The cake can be baked and frosted up to 3 days ahead. Wrap loosely with plastic wrap and refrigerate. Bring to room temperature before serving.