Almond Orange Poppyseed Pound Cake Food

ORANGE POPPY SEED POUND CAKE

Steps:

• Preheat oven to 350ºF. Butter and flour two 9x5x3-inch loaf pans (or eight 5-3/4×3-inch mini loaf pans, each with a 2-cup capacity).
• Sift together the flour, baking powder, and salt; whisk in the poppy seeds. Blend the sugar and zest with fingers.
• Beat the butter and cream cheese in a large bowl on medium speed until smooth and creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 1 minute. Beat in the whole eggs one at a time. Beat in the egg yolks and vanilla. With the mixer on low speed, slowly add the flour mixture. Scrape the bowl and then beat at medium speed until the batter is smooth.
• Spoon batter into the prepared pans, run a knife through to eliminate any air pockets. Bake for about 50 minutes. (25 to 30 minutes for mini loaves). Cool on wire rack for 10 minutes.
• Strain the orange juice into a small saucepan and bring to a boil over high heat. Stir in the sugar and continue to cook until the mixture thickens and is reduced to a scant 1/2 cup, 3 to 4 minutes.
• Remove from the heat and stir in the extracts. Remove the cake from the pan.
• Brush the tops and sides of the cake with the glaze. Repeat brushing every few minutes until all the glaze has been used. Serve the cake at room temperature.

ALMOND POPPY SEED CAKE

Steps:

• Heavily butter a 10-inch bundt pan.
• Mix the cinnamon and sugar together and sprinkle a liberal amount in the pan so it sticks to the butter.
• Combine all cake ingredients and mix well.
• Pour into bundt pan and bake at 350°F for about 50 minutes.
• Invert pan on a funnel or bottle and let it cool about five minutes; remove the cake from the pan and cool on a wire rack.

ALMOND POPPY SEED CAKE

Steps:

• In a mixing bowl or kitchen aid mixer, blend together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, almond, butter and poppy seed until well blended.
• Pour into a greased and lightly floured bunt pan or 13x9 cake pan or 2 loaf pans.
• Bake at 350 F for 1 hour.
• While baking mix together oj concentrate (defrosted), sugar and extracts for glaze.
• Test cake with a toothpick, it should come out clean. If done remove from oven and let sit in pan for 15 minutes.
• Remove the cake from the pan if using bunt or loaf pans, and top with the glaze while still hot.
• Let cool on cooling rack for 3-6 hours.
• Refrigerate for up to a week or freeze for 3 months.

EASY ORANGE AND POPPYSEED CAKE

Steps:

• Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
• Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. (The cake will not rise much).
• Stand the cake for 5 minutes before turning out onto a cooling rack.
• For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
• Combine the sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmering for 10 minutes until syrupy and orange rind is translucent.
• Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.

POPPY SEED POUND CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold poppy seeds into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

ALMOND-POPPY SEED POUND CAKE

Steps:

• Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan or 2 loaf pans, 9x5x3 inches, with shortening; lightly flour.
• Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.

ALMOND POUND CAKE

Steps:

• Preheat the oven to 325°F.
• Butter and flour a loaf pan or small square pan (8"x8").
• Cream the butter and sugar.
• Beat in the eggs one at a time.
• Beat in the almond extract and the water.
• Stir together the flour, ground almonds and baking powder.
• Stir this into the wet ingredients.
• Pour evenly into the prepared pan.
• Bake for 45 minutes for a loaf pan.
• Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.

ORANGE POPPY-SEED POUND CAKE (LIGHTEN-UP RECIPE)

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 8 1/2 x 4 1/2 x 2 1/2" loaf pan.
• Combine flour, baking powder, soda and salt; reserve.
• On medium speed beat granulated sugar, oil and egg whites until blended. On low, beat in poppy seeds, 1 1/2 t zest and flour mixture.
• Beat in 3/4 c milk until smooth.
• Pour batter into pan.
• Bake 50 minutes or until toothpick inserted into center comes out clean.
• Cool 10 minutes. Remove from pan; cool completely on rack.
• Whisk confectioners' sugar with remaining 2 t of milk and 1/2 t zest; pour over cake.
• Garnish with orange zest strips, if desired.

ALMOND POPPY SEED POUND CAKE

Steps:

• Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
• In a bowl, mix the flour, baking soda, and salt and set aside.
• In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
• Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
• Add the Poppy filling until just incorporated.
• Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
• Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
• Serve warm or at room temperature.

ALMOND POPPY SEED BREAD

Steps:

• In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.