Orange and poppy seed individual pound cakes

4 Servings

Ingredients

Quantity Ingredient
2 cups Flour
1 teaspoon Baking powder
½ teaspoon Salt
1¾ cup Sugar
1¼ cup Unsalted butter; room temperature
5 larges Eggs
⅓ cup Orange juice
1 tablespoon Orange peel; grated
1 teaspoon Vanilla
¼ cup Poppy seeds

Directions

Preheat oven to 350. Butter & flour 4 individual small loaf pans. Sift flour, baking powder and salt into medium bowl. Using an electric mixer, beat sugar and unsalted butter in a 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 the prepared pans (about 1½ cups each).

Place pans in the oven and bake until tops of the cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to racks. 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.

Wrap in holiday plastic wrap, foil and paper, etc.

Posted to FOODWINE Digest 15 October 96 Date: Wed, 16 Oct 1996 08:46:47 -0400 From: Laura Hunter <LHunter722@...>

Related recipes