Orange Pound Cake with Poppy Seed Glaze
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 30 m
- Serves
- 24
Ingredients
- CAKE:
- 2 cups
- all-purpose flour
- 500 mL
- 1 tsp
- baking powder
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 1 cup
- unsalted butter, room temperature
- 250 mL
- 1 pkg
- light cream cheese, room temperature
- 250 g
- 1/4 cup
- Ginger Seasoning Paste
- 60 mL
- 1/4 cup
- orange zest
- 60 mL
- 2 tsp
- vanilla extract
- 10 mL
- 2 cups
- sugar
- 500 mL
- 4
- eggs, room temperature
- GLAZE:
- 1 cup
- icing sugar
- 250 mL
- 3 tbsp
- fresh orange juice
- 45 mL
- 1 tbsp
- black poppy seeds
- 15 mL
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Tips
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Nutritional Facts
- Nutrition Description:
- 1 slice
- Calories:
- 240
- Fat:
- 12 g
- Saturated Fat:
- 7 g
- Carbs:
- 31 g
- Cholesterol:
- 60 mg
- Protein:
- 4 g
- Sodium:
- 120 mg
- Potassium:
- 10