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!
adapted from Fine Cooking 61, pp. 47
December 1, 2004
Orange Poppy Seed Pound Cake
- 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
- 1/2 tsp almond extract plus 1/2 tsp orange extract
- Preheat 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).
- Sift together the flour, baking powder, and salt; whisk in the poppy seeds. Blend the sugar and zest with fingers.
- 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. Beat in the egg yolks and vanilla. With the mixer on low speed, slowly add the flour mixture. Scrape the bowl and then beat at medium speed until the batter is smooth.
- Spoon batter into the prepared pans, run a knife through to eliminate any air pockets. Bake about 50 minutes. (25 to 30 minutes for mini loaves). Cool on rack for 10 minutes.
- 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 extracts. 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.