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Orange and Poppy Seed Cakes
Great for shalach manot!
2 cups flour
1 t. baking powder
1/2 t. salt
1 3/4 cup sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
5 large eggs
1/3 cup orange juice
1 T. grated orange peel
1 t. vanilla extract
1/4 cup poppy seeds
Preheat oven to 350°F. Butter and flour four 5 3/8 x 3 1/4 loaf pans. Sift
flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar
and unsalted butter in large bowl until light and fluffy. Add eggs 1 at a time,
beating well after each addition. Beat
in orange juice, grated orange peel and vanilla extract (batter may look
curdled). Beat in flour mixture. Fold in poppy seeds.
Divide batter equally among prepared pans (about 1 1/2 cups each). Place pans in
oven. Bake until tops of cakes are brown and tester inserted into center comes
out clean, about 55 minutes. Transfer pans to rack.
Cool cakes 10 minutes. Cut around sides of pans to loosen cakes. Turn
cakes out onto wire racks and cool completely. (Cakes can be prepared up to 1
week ahead. Wrap in aluminum foil; store cakes at room
temperature.)
Makes 4 cakes
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