ORANGE-POPPY SEED CAKE
Ambrosia to the eyes and the palate! This lovely glazed cake is a breeze to make.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, beat cake mix, 1 tablespoon orange peel, water, 1/2 cup orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan.
- Bake as directed on box for 12-cup fluted tube pan. Cool 15 minutes; remove from pan to cooling rack or heatproof serving plate. Cool completely, about 2 hours.
- In small bowl, mix powdered sugar, 1/4 teaspoon orange peel and 1 tablespoon orange juice. Stir in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down sides. Garnish with additional orange peel. Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 20 g, TransFat 0 g
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Irfan Nafri
[email protected]This cake was a disappointment.
Big brain Govi
[email protected]I would not recommend this recipe to anyone.
Jimmy makubuya
[email protected]This cake is a waste of time and ingredients. It's not worth making.
Brisa Ramirez
[email protected]I followed the recipe exactly, but my cake turned out too dense.
Md Talha
[email protected]This cake is a little dry, but the flavor is good.
Foreverglow
[email protected]I had a little trouble getting the cake to rise evenly, but it still tasted great.
Aashik Raza
[email protected]This cake is a little too sweet for my taste, but it's still very good.
Idiau Agnes
[email protected]I'm not a big fan of orange poppy seed cake, but this recipe changed my mind. It's so moist and flavorful, and the poppy seeds add a nice crunch.
adam adly
[email protected]This cake is always a hit with my family and friends. It's a classic recipe that I'll keep making for years to come.
Md Sumon Hossain
[email protected]I've made a few substitutions to this recipe over the years. I sometimes use lemon instead of orange, and I've also used white chocolate chips instead of poppy seeds.
Shourov Kazi
[email protected]This cake freezes well. I often make a double batch and freeze half of it for later.
Purr Maid
[email protected]This cake is a great make-ahead dessert. You can make it a day or two in advance and it will still be delicious.
Malith Mayom
[email protected]This cake is always a crowd-pleaser. I've never had anyone who didn't like it.
Hip Soron
[email protected]This cake is perfect for any occasion. I've made it for birthdays, holidays, and even just because.
Kado McHenry
[email protected]I love the combination of orange and poppy seed in this cake. It's a classic flavor combination that never disappoints.
William Curtis Looper
[email protected]This cake is a great way to use up leftover oranges.
Nama Mottaleb
[email protected]This cake is so easy to make. I was able to whip it up in no time.
Ade Ola
[email protected]I made this cake for a party and it was a hit! Everyone loved it.
galaxy mobile
[email protected]This is the best orange poppy seed cake I've ever had! The flavor is perfect - not too sweet, not too tangy. The texture is moist and fluffy, and the poppy seeds add a nice crunch.