poppyseed bundt cake

A similar version of this recipe has been in my family since the 1980s. I&#039;ve made a few small adjustments to make it my own, but it&#039;s just as delicious as the ones my mom would bake. It&#039;s moist, keeps well and one bundt cake can feed a crowd!

Orange Poppy Seed Cake Recipe

all purpose flour ((13.5 ounces))

baking powder

sea salt

poppy seeds

butter ((room temperature))

orange

sugar

eggs

vegetable oil

whole milk ((room temperature))

vanilla extract

almond extract

orange juice

confectioners sugar

orange brandy

butter

Preheat oven to 350F and  grease and flour a 12 cup bundt pan.

In a bowl combine the dry ingredients: flour, baking powder, salt and poppy seeds.

Stir together the milk and extracts.

Cream together the butter, orange zest and sugar until light and fluffy.

Slowly drizzle in the oil while mixing, then add the eggs and whip until pale, about a minute.

Add the flour and milk mixtures in five additions starting and ending with the flour. Scrape the bowl as needed and don&#x27;t over mix!

Pour cake batter into the prepared bundt pan and bake for 60-70 minutes. A toothpick inserted should come out cleanly. but it&#x27;s also important that the cake begin to pull away from the pan a bit.

Let cake cool for five minutes, then turn cake over on a cooling rack and let it slowly release.

Cake

Once cake has cooled, combine the orange juice and confectioners sugar in a small sauce pan.

Bring the glaze to a boil while constantly stirring.

Turn off the heat and add the extracts, brandy and butter and stir until the butter is melted.

Place bundt cake on a cake plate with a lip and pour glaze over cake.

Glaze

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Orange Poppy Seed Cake Recipe

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