Orange Pound Cake with Poppy Seed Glaze Recipe

Name: Orange Pound Cake with Poppy Seed Glaze
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 24 servings
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, room temperature; 1 pkg Light Cream Cheese, room temperature; 1/4 cup Ginger Seasoning Paste; 1/4 cup orange zest; 2 tsp pure vanilla extract; 2 cups sugar; 4 Large Size Eggs, room temperature; 1 cup icing sugar; 3 tbsp fresh orange juice; 1 tbsp black poppy seeds

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 pkg Light Cream Cheese, room temperature
1/4 cup Ginger Seasoning Paste
1/4 cup orange zest
2 tsp pure vanilla extract
2 cups sugar
4 Large Size Eggs, room temperature
1 cup icing sugar
3 tbsp fresh orange juice
1 tbsp black poppy seeds

PREP TIME 10m	COOK TIME 1h20m	TOTAL TIME 1h30m
YIELD 24 servings

Instructions

Preheat oven to 350°F (180°C). Grease and flour a 9 in. (1.5 L) bundt pan and set aside. Sift together flour, baking powder and salt; set aside.
Using an electric mixer, beat butter and cream cheese until smooth. Mix in ginger paste, orange zest and vanilla; slowly add sugar. Beat well at medium-high speed until light, about 5 min. Slowly add eggs, one at a time. Add flour mixture and blend until just incorporated.
Pour batter into prepared pan and bake on middle rack for 65 to 70 min., until a toothpick inserted into centre of cake comes out clean. Allow cake to cool on a wire rack before gently removing from pan and cooling to room temperature.
In a liquid measuring cup, blend together icing sugar, orange juice and poppy seeds until smooth. If glaze is too thick to pour, continue to add a 1/4 tsp of juice. Pour glaze over cake and allow to set; repeat five or six times more. Slice and serve or keep covered at room temperature for up to 1 week.

Desserts