Individual Orange And Poppy Seed Pound Cakes Recipe Epicuriouscom Recipes
INDIVIDUAL ORANGE AND POPPY SEED POUND CAKES
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
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.)
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- 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.
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- Spoon batter into the prepared pans, run a knife through to eliminate any air pockets. Bake about 50 minutes. (25 to 30 minutes for mini loaves). Cool on rack for 10 minutes.
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