Orange Pound Cake With Poppy Seed Glaze

By jennifer_1

Ingredients

• Cake:
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 1 pkg 250 g Cream Cheese, room temperature
• 1/4 cup Sensations by Compliments Ginger Seasoning Paste
• 1/4 cup orange zest
• 2 tsp pure vanilla extract
• 2 cups sugar
• 4 Large Size Eggs, room temperature
• Glaze:
• 1 cup icing sugar
• 3 tbsp fresh orange juice
• 1 tbsp black poppy seeds

Details

Servings 12

Preparation

Step 1

1.Preheat oven to 350°F (180°C). Grease and flour a 9 in. (1.5 L) bundt pan and set aside. Sift together flour, baking powder and salt; set aside.
2.Using an electric mixer, beat butter and cream cheese until smooth. Mix in ginger paste, orange zest and vanilla; slowly add sugar. Beat well at medium-high speed until light, about 5 min. Slowly add eggs, one at a time. Add flour mixture and blend until just incorporated.
3.Pour batter into prepared pan and bake on middle rack for 65 to 70 min., until a toothpick inserted into centre of cake comes out clean. Allow cake to cool on a wire rack before gently removing from pan and cooling to room temperature.
4.In a liquid measuring cup, blend together icing sugar, orange juice and poppy seeds until smooth. If glaze is too thick to pour, continue to add a 1/4 tsp of juice. Pour glaze over cake and allow to set; repeat five or six times more. Slice and serve or keep covered at room temperature for up to 1 week.