Best Individual Orange And Poppy Seed Pound Cakes Recipe Epicuriouscom Recipes

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TRIO OF MINI POUND CAKES



Trio of Mini Pound Cakes image

Provided by Gale Gand

Categories     Cake     Mixer     Chocolate     Dairy     Breakfast     Dessert     Bake     Banana     Edible Gift     Poppy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 mini loaves (3 sets of 3 flavors each)

Number Of Ingredients 16

For mix-ins
1 tablespoon poppy seeds
2 tablespoons fresh lemon juice
1/4 cup mini chocolate chips
1 teaspoon all-purpose flour
1/2 very ripe banana
For batter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/4 cup whole milk
1/2 teaspoon finely grated lemon zest

Steps:

  • Prep mix-ins
  • In small bowl, combine poppy seeds and lemon juice. Set aside. In second small bowl, toss together chocolate chips and flour. Set aside. In third small bowl, gently mash banana. Set aside.
  • Make batter
  • Preheat oven to 350°F. Butter 9 (4-ounce) disposable mini loaf pans. (If using nondisposable metal pans, butter them, then line with parchment paper and butter paper.)
  • In medium bowl, whisk together flour, baking powder, and salt. In large bowl, using electric mixer fitted with whisk attachment, beat butter at high speed until creamy, about 3 minutes. Add sugar and beat until mixture is light and somewhat fluffy, about 2 minutes. Add eggs 1 at a time, beating well at low speed after each addition, then beat in vanilla. Add 1/3 of flour mixture and beat at low speed until not quite combined, about 30 seconds. Add 1/3 of milk and and beat at low speed until not quite combined, about 30 seconds. Repeat with remaining flour mixture and milk, adding in 2 more batches of each. Beat at low speed just until smooth.
  • Pour 1/3 of batter into medium bowl. Gently stir in poppy seed-lemon juice mixture and lemon zest. Divide among 3 of prepared pans.
  • Pour 1/2 of remaining batter into medium bowl. Gently fold in chocolate chip-flour mixture and mashed banana. Divide among 3 of prepared pans.
  • Divide remaining vanilla batter among remaining 3 prepared pans.
  • Place all pans on large baking sheet. Bake until cakes are puffed and firm to touch and tester inserted into the center comes out with few crumbs attached, about 30 to 40 minutes. Cook on rack.
  • When cool, wrap each cake in plastic wrap, then parchment or wax paper. Label, stack in groups of 3 (1 of each kind), and tie together with ribbon or twine.

ORANGE POPPY SEED CAKE



ORANGE POPPY SEED CAKE image

Categories     Cake     Dessert     Bake     Poppy

Yield 16 slices

Number Of Ingredients 16

CAKE
2 3/4 C. sugar
1 C. vegetable oil
3 eggs, extra large
1 1/2 tsp. vanilla extract
1 tsp. almond extract
3 C. flour
2 T. poppy seeds, or more to taste
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 C. whole milk
1 tsp. orange zest
GLAZE
1 C. confectioner's sugar
1/4 C. orange juice
1/4 tsp. almond extract

Steps:

  • Grease 12 cup bundt pan. Preheat oven to 350 F. COmbine dry ingredients in a bowl. In the large bowl of an electric mixer cream sugar and oil. Add eggs one at a time, mixing after each addition. Add vanilla and almond extracts. Add dry ingredients alternately with milk. Batter will be very loose. Puor into prepared pan. Bake for 1 hour 15 minutes, until tester comes out clean. Cool in pan until just warm. While cake cools, make the glaze. Brush over warm cake just after removing from pan.

ORANGE POPPY-SEED CAKE WITH BERRIES AND CRèME FRAîCHE



Orange Poppy-Seed Cake with Berries and Crème Fraîche image

Number Of Ingredients 19

1 1/2 cups cake flour (not self-rising)
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/4 cup poppy seeds
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/4 cups sugar
2 teaspoons freshly grated orange zest
4 large eggs, separated
2/3 cup sour cream
2 teaspoons vanilla
1/4 teaspoon cream of tartar
1 cup fresh orange juice
1/4 cup plus 2 tablespoons Grand Marnier or other orange-flavored liqueur
3 tablespoons sugar
1/4 cup julienne strips of orange zest (preferably removed with a zester)
3 cups mixed berries
confectioner's sugar for sifting over the cake
crème fraîche as an accompaniment

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.

INDIVIDUAL ORANGE AND POPPY SEED POUND CAKES



Individual Orange and Poppy Seed Pound Cakes image

Categories     Cake     Mixer     Dessert     Bake     Christmas     Orange     Winter     Edible Gift     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 cakes

Number Of Ingredients 10

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cup sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
5 large eggs
1/3 cup orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/4 cup poppy seeds

Steps:

  • Preheat oven to 350°F. Butter and flour four 5 3/8 x 3 1/4 x 1 7/8-inch loaf pans. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and unsalted butter in 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 prepared pans (about 1 1/2 cups each). Place pans in oven. Bake until tops of cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to rack. 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.)

POPPY SEED POUND CAKE



Poppy Seed Pound Cake image

For family gatherings this cake is a standard request. It's moist and easy. You'll come back for another slice!

Provided by Recipewrestler

Categories     Dessert

Time 1h

Yield 1 twelve inch bundt cake

Number Of Ingredients 6

1 cup boiling water
1 box yellow cake mix
4 eggs, slightly beaten
1 (3 1/2 ounce) package instant coconut cream pudding mix
1/2 cup oil
1/4 cup poppy seed

Steps:

  • Using electic mixer, combine the above ingredients using the general method listed on the cake mix box.
  • Add the poppy seeds last.
  • Pour into a greased bundt pan.
  • Bake at 350 degrees F for 50 minutes.
  • Invert onto serving plate while still warm.

Nutrition Facts : Calories 4139.5, Fat 215.3, SaturatedFat 41.2, Cholesterol 856.5, Sodium 4766.8, Carbohydrate 503.5, Fiber 13.2, Sugar 296.9, Protein 55.5

ORANGE-BUTTER POUND CAKE



Orange-Butter Pound Cake image

Provided by Amy Auburn

Categories     Cake     Citrus     Breakfast     Brunch     Dessert     Bake     Picnic     Mother's Day     Orange     Spring     Shower     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 8

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
6 large eggs
2 tablespoons orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt

Steps:

  • Preheat oven to 325°F. Butter and flour 12-cup Bundt pan. Using electric mixer, beat 1 1/4 cups butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla. Add flour and salt and beat just until blended. Transfer batter to prepared pan.
  • Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely. (Can be made 1 day ahead. Wrap; store at room temperature.)

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



Orange Poppy-Seed Pound Cake (Lighten-Up Recipe) image

Found this recipe in the 1/14/08 issue of Womans World magazine. This sounds delicious! Posting for safe keeping. It says this is a lighten-up recipe and less than half the calories and 2/3 less fat than the classic version.

Provided by KaraRN

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
1/3 cup oil
3 egg whites
1 tablespoon poppy seed
2 teaspoons grated orange zest
3/4 cup low-fat milk
2 teaspoons low-fat milk
1/2 cup confectioners' sugar
orange zest, strips (for garnish) (optional)

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.

POPPY-SEED CAKE



Poppy-Seed Cake image

Provided by Andrea Berger-Almásy

Categories     Cake     Mixer     Egg     Dessert     Bake     Raisin     Fall     Poppy     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 1/4 cups whole poppy seeds (6 ounces)
1/2 stick unsalted butter, softened
3/4 cup granulated sugar
5 large eggs, separated
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 cup chopped golden raisins
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
Confectioners sugar for dusting
Equipment: an 8-inch springform pan; an electric coffee/spice grinder

Steps:

  • Preheat oven to 325°F with rack in middle. Butter and flour springform pan.
  • Grind poppy seeds in small batches in grinder until they have a fluffy, sandy texture.
  • Beat together butter and granulated sugar with an electric mixer until light and fluffy. Add yolks 1 at a time, beating well after each addition, then beat in ground poppy seeds, cinnamon, nutmeg, raisins, and zest until just combined.
  • Using cleaned beaters, beat egg whites with salt in another bowl until they just hold stiff peaks. Stir one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
  • Pour batter into springform pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours.
  • Cool in pan on a rack 10 minutes. Remove side of pan and cool cake completely.
  • Just before serving, dust cake with confectioners sugar.

LEMON POPPY SEED POUND CAKE



Lemon Poppy Seed Pound Cake image

Provided by Rose Levy Beranbaum

Categories     Cake     Citrus     Dessert     Bake     Easter     Mother's Day     Lemon     Shower     Poppy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

All ingredients should be at room temperature.
3 tablespoons milk (1.5 ounces = 45 grams)
3 large eggs (scant 5 fluid ounces = 5.25 ounces = 150 grams, weighed without shells)
1 1/2 teaspoons vanilla (6 grams)
1 1/2 cups sifted cake flour (5.25 ounces = 150 grams)
3/4 cup sugar (5.25 ounces = 150 grams)
3/4 teaspoon baking powder (3.7 grams)
1/4 teaspoon salt
1 tablespoon loosely packed grated lemon zest (6 grams)
3 tablespoons poppy seeds (1 ounce = 28 grams)
13 tablespoons unsalted butter, must be softened (6.5 ounces = 184 grams)
Lemon Syrup:
1/4 + 2 tablespoons sugar (2.75 ounces = 75 grams)
1/4 cup freshly squeezed lemon juice (2 ounces = 63 grams)
Equipment:
One 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups) - most attractive size - or any 6-cup loaf or fluted tube pan, greased and floured. If using a loaf pan, grease it, line the bottom with parchment or wax paper, and then grease again and flour.

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl lightly combine the milk, eggs, and vanilla.
  • In a large mixing bowl combine the dry ingredients, including the lemon zest and poppy seeds, and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure.
  • Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
  • Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bakes 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink from the sides of the pan only after removal from the oven.
  • To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or a single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When cake splits, it will open along the mark.
  • Shortly before the cake is done, prepare the Lemon Syrup:
  • In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert it onto a greased wire rack. Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. The syrup will keep the cake fresh a few days longer than a cake without syrup.
  • **Note:**This cake is very attractive made in individual portions. A 6-cake Bundt-lette pan is the perfect size. This recipe will make 6 individual cakelettes, which require about 20 minutes to bake.
  • Finished Height: In a 4-cup loaf: 2 1/4 inches at the sides and 3 1/2 inches in the middle. In a 6-cup loaf: 1 3/4 inches at the sides and 2 1/2 inches in the middle. In a 6-cup fluted tube: 2 1/4 inches in the middle.
  • Store: Airtight: 3 days room temperature, 1 week refrigerated, 2 months frozen.
  • Complementary Adornment: A simple dusting of powdered sugar.
  • Serve: Room temperature.
  • Pointers for Success:
  • • Use cake flour that does not already contain leavening. Do not use self-rising cake flour.
  • • Use superfine sugar for finest texture.
  • • Use fresh baking powder.
  • • Measure or weigh ingredients carefully.
  • • If using a hand-held mixer, beat at high speed.
  • • Use the correct pan size.
  • • For very even layers and maximum height use Magi-Cake Strips.
  • • Check for accurate oven temperature.
  • • Use correct baking time; do not overbake.
  • • Be sure to use a wooden toothpick to test for doneness. The cake will spring back when pressed lightly in the center even before it is done. If the cake is underbaked, it will have tough, gummy spots instead of a fine, tender crumb.

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