If you happen to live in Florida, or any State that can allow for fruit trees to grow, then this orange poppy seed cake is just right for you.
Then there are times when there is a bumper crop of any fruit and the price of these fruits drop to such a level it would make a lot of sense to buy in bulk. Either way finding new uses for something that you can easily find in the grocery store is something that will take some creativity and just some common sense.
Fruit based cakes can be a healthy if they are made correctly. There are not as fat laden as a chocolate cake and certainly not as bad for you. This is just one example of this; you could experiment with this recipe to see what else you could make with different types of fruits you find at the grocery store. The more experimentation you do over the course of a year the more variety and skill you will get in the kitchen.
Ingredients ror the orange poppy cake
- 1 cup butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 eggs, at room temperature
- 2 1/2 cups unbleached flour, unsifted
- 3 1/2 teaspoons double-acting baking powder
- 3/4 teaspoon salt
- 1 cup (8 fluid ounces) fresh or frozen tangerine (or orange) juice concentrate, at room temperature
- 2 tablespoons lemon or lime juice
- 1 teaspoon lemon or lime zest
- 2 tablespoons poppy seed
For the glazing (optional):
- 3 tablespoons tangerine (or orange) juice concentrate
- 1/2 cup powdered sugar
- (optional) 1 teaspoon Grand Marnier or other orange-flavored liqueur
First you will want to preheat your oven to 325 F. Then grease or butter up a bundt pan or a 10″ X 13″ cake pan.
Find a large enough mixing bowl to beat the butter until smooth. Next you will add the granulated sugar. Slowly add the eggs, adding each one separately, beating each one for about 1 minute so that the mixture is fluffy and light.
Using a different bowl you will then want to sift together the flour, salt, and baking powder. Of course use something large enough to contain all of the above ingredients.
Now you will use this flour mixture and add one third of the juice concentrate to the batter, you will want to beat lightly after you add each third to keep the cake nice and light. Next just add in the lemon juice, the lemon zest, and poppy seeds. Then finally you will spoon the batter into the prepared baking or bundt pan.
Next comes the time to bake this off. You will want to bake this cake for about 40 to 55 minutes depending upon how hot your oven gets. After the cake has been baked you will then remove it from the oven and let it cool to room temperature before serving.
If you want to use the glazing you certainly can but only after the cake has cooled off to at least room temperature first, after you have a fully cooled cake you can then place in the fridge to be cooled even further.