Orange Poppyseed Pound Cake

2⅔ cups flour 1½ teaspoons baking powder ½ teaspoon salt ⅓ cup poppyseeds 2½ cups sugar 4 teaspoons finely grated orange zest 1½ cups butter - softened 8 ounces cream cheese - softened 6 large eggs - room temp 2 large egg yolks - room temp 1 teaspoon vanilla extract

Glaze: ⅔ cup fresh orange juice ⅓ cup sugar 1 tablespoon orange liqueur

Heat oven to 350. Butter and flour two 9x5x3 in. loaf pans (or eight 5¾x3 in. mini loaf pans each with a 2 cups 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 ½ 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.

Source:
“Fine Cooking Holiday ‘03”