Grand Marnier Poppy Seed Cake Food

GRAND MARNIER POPPY SEED CAKE

Steps:

• For candied oranges: In a large skillet, combine sugar and 1¼ cups water. Cook over medium heat until sugar is dissolved. Add orange slices, and simmer for 10 minutes. Remove from heat, and let cool. Lightly spray a sheet of parchment paper with cooking spray. Remove orange slices with a fork, and place on parchment. In a small bowl, stir together orange syrup and 2 tablespoons orange liqueur. Set aside. Preheat oven to 325°F. Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan. For cake: In a large bowl, whisk together melted butter, sugar, ¼ cup orange liqueur, poppy seeds, and orange rind. Add milk and eggs, whisking until combined. Add flour, baking powder, and salt, whisking until combined. Pour batter into prepared pan. Place candied orange slices over batter, overlapping*. Bake for 30 minutes, and then cover with foil. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan. Drizzle cake with half of orange syrup, and let cool completely. Serve with remaining syrup.

POPPY SEED CAKE

Steps:

• Mix all of the ingredients in order. Add 1/2 t. cinnamon to batter.
• Pour into greased tube pan.
• Bake approx 1 hour, 15 minutes at 350.
• Frosting: Beat 1-2 lrg bricks of cream cheese with at least 1-1/2 Celsius powdered sugar til smooth and thick for frosting.

ORANGE POPPY-SEED CAKE WITH BERRIES AND CRèME FRAîCHE

Steps:

• Into a bowl sift together the flour, the salt, the baking soda, and the baking powder and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with 1 cup of the sugar and the zest until the mixture is light and fluffy. In a small bowl whisk together the yolks, the sour cream, and the vanilla until the mixture is combined well and beat the flour mixture and the yolk mixture into the butter mixture alternately, beginning and ending with the flour mixture and beating well after each addition. In another bowl with cleaned beaters beat the whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the white until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Stir about one third of the meringue into the batter to lighten it, fold in the remaining meringue gently but thoroughly, and pour the batter into a buttered and floured 10-inch springform pan, smoothing the top. Bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean.
• In a small saucepan combine the juice, the liqueur, the sugar, and the zest, heat the mixture over moderately high heat, stirring, until the sugar is dissolved, and remove the pan from the heat.
• Transfer the zest with a fork to a bowl, pour 1/3 cup of the syrup into the bowl, reserving the remaining syrup, and add the berries to the bowl. Toss the mixture until it is combined well and chill it, covered, for at least 2 hours and up to 24 hours.
• Remove the cake from the oven, transfer it in the pan to a rack, and poke the top immediately all over with a skewer. Brush the top of the cake generously with half the reserved syrup, letting some of it run down between the cake and the side of the pan, and let the cake stand for 10 minutes. Run a thin knife around the edge of the pan, remove the side of the pan, and invert the cake onto the rack. Poke the cake all over with the skewer and brush it generously with the remaining syrup. Re-invert the cake onto another rack and let it cool completely. (The cake may be made 1 day in advance and kept wrapped well in plastic wrap or in an airtight container at room temperature). Just before serving, sift the confectioners' sugar over the top of the cake and serve the cake with the macerated berries and the crème fraîche.

GRAND MARNIER POPPY SEED CAKE

Steps:

• Butter and flour a 10-inch tube pan. Heat oven to 350°.
• In a large bowl, measure the sifted flour, baking powder, salt, soda, and orange zest; set aside. In a large mixing bowl, beat butter with 1 1/2 cups sugar until creamy; beat in cream, vanilla, and eggs until light. Slowly beat in the flour mixture until well blended. Stir in the poppy seeds.
• Spread the batter in prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the cake comes out clean.
• Meanwhile, about 5 minutes before the cake is done baking, combine Grand Marnier, orange juice, and 2/3 cup sugar in a saucepan. Bring to a boil, stirring constantly. Lower heat and simmer for 1 minute.
• Take the cake from the oven and place on a rack; poke all over the top (dozens of times) with a long skewer or cake tester. Spoon the hot syrup mixture over the cake. Let stand for 10 minutes then remove pan sides. The syrup should have soaked in completely. Let the cake cool before carefully loosening and removing the tube section.

MADEIRA POPPY SEED CAKE

Steps:

• Reserve 1 tablespoon of the poppy seeds for garnish, if desired. Grease a 10-inch bundt pan or spray with non-stick cooking spray.
• Mix the cake mix, pudding mix, eggs, oil, wine and poppy seeds in a large bowl. Beat 3 minutes.
• Pour batter into prepared pan. Bake at 350 degrees for 40-55 minutes or until a toothpick inserted in the middle of the cake comes out clean. Do not overbake - start testing at 40 minutes.
• Let the cake cool in the pan, then invert onto a serving plate. Dust with confectioner's sugar and sprinkle with reserved poppy seeds if desired.

GOLDEN GRAND MARNIER CAKE

Steps:

• Preheat oven to 350°F.
• In a small bowl, toss the chocolate chips and a few spoons of Grand Marnier until chips are moistened and shiny. Add the 1 ½ teaspoon flour and toss until evenly coated.
• In a medium bowl, lightly combine the eggs, ¼ cup sour cream, and vanilla.
• In a large mixing bowl combine the dry ingredients and orange zest and mix on low speed a moment to blend. Add the butter and remaining ¾ cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium high speed for 1 ½ minutes to aerate and develop structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides, and fold in the chocolate chips.
• Scrape the batter into a well buttered bundt pan. Bake 55 to 65 minutes or until the cake tests done with a toothpick.
• Shortly before the cake is done, prepare the syrup: Heat the sugar, orange juice, and Grand Marnier until the sugar is dissolved. DO NOT BOIL. As soon as the cake comes out of the oven, place the pan on a rack, poke the top all over with a wire tester, and brush on ½ the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely before wrapping airtight.
• This cake can be made several days ahead and refrigerated, wrapped well. I like to glaze it with a Chocolate Cream Ganache before serving.

VANILLA POPPY SEED CAKE

Steps:

• Preheat oven to 350°F.
• Cream the butter and sugar until fluffy with an electric mixer.
• Add egg yolks and beat until combined.
• Add sour cream and beat again.
• Mix baking soda into flour.
• Mix flour, vanilla and poppy seeds into butter mixture.
• Beat egg whites until stiff.
• Fold gently into butter mixture.
• Pour batter into ungreased bundt pan.
• Bake about 1 hour or until tester inserted into cake comes out clean.

GRAND MARNIER CAKE

Steps:

• Cream sugar and butter.
• Add egg yolks and 1 teaspoon Grand Marnier.
• Continue to beat. Sift flour, baking soda and baking powder.
• Add flour to mixture with sour cream, beginning and ending with dry ingredients.
• Add orange rind, walnuts and stiff beaten egg whites.
• Butter and flour an angle food cake pan.
• Bake at 350 degrees for 55 minutes.
• Spoon topping over baked cake while still in hot pan.
• Cool and invert onto serving plate.

POPPY SEED CAKE

Steps:

• In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.
• Cool.
• Cream butter/margarine and sugar until light and fluffy.
• Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.
• Blend in sour cream and vanilla.
• Sift together flour, baking soda, baking powder, and salt.
• Gradually add poppy seed mixture to dry mixture, beating well.
• Beat egg whites until stiff and fold into batter.
• Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
• Bake at 350 degrees for 1 hour and 15 minutes.
• Cool in pan for 5 minutes.
• Remove from pan and cool on a wire rack.

UKRAINIAN CHRISTMAS POPPY SEED RUM CAKE MAKOVYI TORTE

Steps:

• FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes, pour off water and repeat.
• Drain well.
• Grind with steel blade in processor until seeds release milk and turn white.
• Butter a 9 inch springform pan and dust it with ground almonds. (This may be done in advance.) Best to butter parchment paper to cover bottom of pan and sprinkle with ground almonds.
• Place poppy seeds and honey in a large bowl.
• Separate eggs.
• Add room-temperature yolks, one by one, to the mix, beating until thick.
• Stir in grated almonds and lemon zest.
• Beat egg whites until satiny but no dry.
• Fold a little into the mixture, then fold in the rest, until no white shows.
• Pour mixture into pan, rapping it gently to release air pockets, and smooth the top with a spatula.
• Bake on the middle rack of a preheated 350°F oven for 50 to 60 minutes, or until a toothpick comes out clean from the center.
• Do not open oven door or disturb the cake while baking.
• Cool slowly, not in a draft.
• Run a sharp knife around the sides, then slowly release the spring.
• Run a knife under the bottom and cool on rack.
• TO FILL CAKE: Cover work surface with double sheets of wax paper.
• With a sharp knife, make a small incision around the torte to mark where it should be cut in half.
• Make horizontal cuts at four equidistant points, then gently pull a long thread through the cake to cut it into two layers.
• Sprinkle bottom layer with 2 or 3 tablespoons of rum, and evenly spread rum butter filling about 3/4 inch thick.
• Cover with top layer and press gently.
• Cover the sides with the rest of the filling.
• Refrigerate overnight wrapped in foil.
• TO ICE CAKE, cover work surface or a lazy susan with wide double-strength foil.
• Apply a third of the icing to sides with a spatula, pulling from the bottom up.
• Wipe spatula occasionally to avoid pulling crumbs, and dip in hot water to smooth out ridges.
• With the rest of the icing, smoothly cover the top.
• Refrigerate for at least 2 days.
• Run a sharp knife around bottom to release icing from paper.
• Slide the torte onto one hand, pull off the remaining paper and gently place torte on serving platter, taking care not to crack the icing.
• Yields about 20 slices.
• Keeps well in refrigerator.
• Serve at room temperature.
• RUM BUTTER FILLING: (Rumova masa) This is an excellent cream, the base of which may be used with different flavors.
• Here, rum is used.
• It is used as a filling for the poppy seed torte.
• This filling can also be used as icing.
• Cream butter until light, add sugar a little at a time, rum, and cream.
• Beat until very fluffy.
• WHITE ICING: Bila Shklytsia.
• This hard icing dries quickly and forms a lovely cover for a torte.
• It cures hard, not fluffy.
• Place 2 cups sugar in a bowl and add cream and vanilla.
• Mix well, gradually adding the rest of the sugar.
• Add a little more cream if too stiff.