Orange Poppy Seed Pound Cake

Mar
26

By Amanda | Cakes and Cupcakes, DESSERT RECIPES

Each week I try my best to make at least one dessert (usually more) from the ever growing collection of bookmarks on my computer and the clipped recipes in my recipe binder. This past week I chose Orange Poppy Seed Pound Cake, which is a clipping from a magazine. Unfortunately I cut around the recipe and didn’t leave the footer of the page, so I didn’t know what magazine it was from but was able to google it. It appears to be from Fine Cooking magazine, December 2004 issue. :)

Anyway, this makes two loaves and it’s absolutely delicious! I gave one of the loaves to my neighbor and then disappointed hubby when the first loaf was gone and he came looking for the second. LOL Guess I will have to make it again! However, a warning, this recipe uses almost an entire spice bottle of poppy seeds. So don’t continue unless you have a full bottle!

Orange-Poppyseed Pound Cake
Yields 2 medium or 8 miniature loaves.

12 oz. (2-2/3 cups) all-purpose flour; more for the pan

1 1/2 tsp. baking powder
1/2 tsp. table salt
1/3 cup poppy seeds
2 1/2 cups granulated sugar
4 tsp. finely grated orange zest
12 oz. (1-1/2 cups) unsalted butter, softened at room temperature; more for the pan
8 oz. cream cheese, softened at room temperature
6 large eggs plus 2 large egg yolks, at room temperature

1 tsp. pure vanilla extract

For the glaze:
2/3 cup fresh orange juice
1/3 cup granulated sugar
1 Tbs. orange liqueur, such as Cointreau (I substituted 1/2 tsp almond extract plus 1/2 tsp orange extract)

Position a rack in the center of the oven and heat the oven to 350ºF. Butter and flour two 9x5x3-inch loaf pans (or eight 5-3/4×3-inch mini loaf pans, each with a 2-cup capacity). Tap out any excess flour.

In a medium bowl, sift together the flour, baking powder, and salt; whisk in the poppyseeds. Put the sugar and orange zest in a food processor and pulse for 20 seconds. (If you don’t have a food processor, omit this step and blend the zest into the flour.)

NOTE: I blended the sugar and zest with my fingers. No need to bring out the food processor for this step!

With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and cream cheese in a large bowl on medium speed until smooth and creamy, about 2 minutes. Add the sugar 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 last 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. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, about 50 minutes. (25 to 30 minutes for mini loaves). Set the pan on a rack to cool for 10 minutes.

The Glaze:

Strain the orange juice into a small saucepan and bring to a boil over high heat. Stir in the sugar and continue to cook until the mixture thickens and is reduced to a scant 1/2 cup, 3 to 4 minutes. Remove from the heat and stir in the liqueur (again, I used almond and orange extract instead). Remove the cake from the pan. Brush the tops and sides of the cake with the glaze. Repeat brushing every few minutes until all the glaze has been used. Serve the cake at room temperature.

adapted from Fine Cooking 61, pp. 47
December 1, 2004

Tags: cake, cream cheese, dessert, easter, oranges

9 Responses to Orange Poppy Seed Pound Cake

1

Carrie says:

March 26, 2009 at 5:07 pm

My mom used to make this…. oh it is so yummy!!

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2

MaryBeth says:

March 26, 2009 at 7:56 pm

I love poppy seed cake, this sounds like it would have wonderful flavor. It looks way good!!

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3

Jacque says:

March 26, 2009 at 8:14 pm

Oooh, yummy!! I love poppyseed cake and all of that crunch.

It sounds wonderful with orange.

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4

Tami says:

March 26, 2009 at 9:18 pm

I love poppy seed cake, too. This looks like another winner in my house, Amanda!

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5

Carol Peterman says:

March 26, 2009 at 10:32 pm

That is a beautiful looking poppy seed cake. I have been thinking of subscribing to Fine Cooking. I have seen a few issues and really liked them.

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6

Tracey says:

March 26, 2009 at 10:37 pm

I love your photos – they’re gorgeous! I’ll have to make this for a friend who loves treats with poppy seeds.

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7

Bridgett says:

March 27, 2009 at 12:46 am

Poppyseed cakes or muffins are always a hit. This looks delicious!

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8

Lisa @ Stop and Smell the Chocolates says:

March 27, 2009 at 1:20 am

That sounds sooo yummy! Wish I could take a slice from the screen – LOL!

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9

pinkstripes says:

March 27, 2009 at 11:56 am

Your loaf looks wonderful. Orange poppyseed sounds delicious.

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