Recipe - Mothers Day Orange-Poppy Seed Cake

CAKE
1 cup Plus 4 tablespoons unsalted
butter, softened
2 cup Granulated sugar
1 tablespoon Freshly grated orange peel
4 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
4 lg Eggs
One fourth cup Poppy seeds
3 One half cup Allpurpose flour
1 1/3 cup Buttermilk or plain lowfat
yogurt

ORANGE SYRUP
One half cup Orange juice
1/3 cup Granulated sugar

FROSTING
One half cup Unsalted butter; softened
16 ounce Cream cheese (not
reducedfat)
2 teaspoon Vanilla extract
4 cup Confectioner's sugar
Roses and leaves; directions
follow

1. Heat oven to 350 F. Lightly grease and flour two 9x2inch round cake
pans. Tap out excess flour.

2. CAKE: In a large bowl with an electric mixer on high speed, beat butter,
sugar, orange peel, baking powder, baking soda and salt until pale and
fluffy, about 3 minutes. Add eggs one at a time, beating well after each
(batter may look curdled). Beat in poppy seeds until blended. Reduce speed
to low and beat in half the flour, all the buttermilk, then the remaining
flour just until blended. Divide batter between prepared pans and spread
evenly.

3. Bake, switching position of pans halfway through baking, 45 to 50
minutes or until a wooden pick inserted in center comes out clean. Cool in
pans on a wire rack 10 minutes before inverting cakes on rack. Poke holes
with a toothpick, about halfway through layers at 1 to 2 inch intervals.

4. SYRUP: Stir orange juice and sugar until sugar dissolves. Spoon a
tablespoon at a time over warm layers. Let cool completely.

5. MEANWHILE MAKE FROSTING: Beat butter, cream cheese, and vanilla in a
large bowl on medium speed until blended. Reduce speed to low and beat in
confectioners' sugar until blended.

6. Place 1 cake layer, smooth side up, on a serving plate. Spread top with
1 cup frosting. Top with second cake layer, smooth side up. Spread
remaining frosting over top and sides.

7. Up to 2 hours before serving, decorate cake with the roses and leaves.
Leave at room temperature.

NOTES : Planning Tip: The cake can be baked and frosted up to 3 days
ahead. Wrap loosely with plastic wrap and refrigerate. Bring to room
temperature before serving.
Recipe by: Woman's Day Magazine

Posted to EATL Digest by "Iris E. Dunaway" hister@JUNO.COM on Sep 7,
1997