Orange Poppyseed Pound Cake

2 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup poppyseeds

2 1/2 cups sugar
4 teaspoons finely grated orange zest
1 1/2 cups unsalted butter — softened
8 ounces cream cheese — softened
6 large eggs — room temp
2 large egg yolks — room temp

1 teaspoon vanilla extract
2/3 cup fresh orange juice
1/3 cup sugar
1 tablespoon orange liqueur

Heat oven to 350. Butter and flour two 9x5x3 in. loaf pans (or eight 5

3/4×3 in. mini loaf pans each with a 2 c. capacity). Tap out excess flour.

Sift flour, baking powder and salt, whisk in poppyseeds. Put sugar and
orange zest in food processor and pulse for 20 sec. (or in absence of a
food processor omit and blend the zest into the flour)

Beat the butter and cream cheese until creamy about 2 minutes in
mixer. Add sugar and beat till 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 egg yolks and vanilla. On low speed slowly add the

flour mixture. Scrape one last time and then beat at medium speed until
the batter is smooth, about 10 seconds. Spoon into the prepared pans
spreading evenly with a rubber spatula. Bake about 50 min or 25-30 for the
mini loaf pans. Cool 10 min. and remove from pans, Brush while warm with
the glaze.

Glaze directions: Strain orange juice into small saucepan.and bring to boil over high
heat. Stir in the sugar and continue to cook until the mixture thickens
and is reduced and is reduced to a scant 1/2 c, 3-4 min. Remove from heat

and stir in liqueur. Brush tops and sides of cale while still
warm. Repeat brushing every few minutes until all the glaze has been used.

“Fine Cooking Holiday ’03”

Print Recipe
Orange Poppyseed Pound Cake
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *