Pumpkin Orange Poppy Seed Cake Recipes

ORANGE PUMPKIN POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour as 12-cup bundt pan.
• Combine cake mix, pumpkin, eggs and orange juice in a large mixer bowl.
• Beat on low speed until moistened and then beat on medium speed for 2 minutes.
• Add poppy seeds and mix until blended.
• Pour into prepared bundt pan.
• Bake for 35-40 minutes or until pick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes and then remove to wire rack to cool completely.
• *****FOR GLAZE****.
• Sift the powdered sugar until fine.
• Mix the powdered sugar with 2-3 tbls of orange juice in a small bowl and stir until smooth.
• Drizzle glaze over cooled cake and allow to set up before serving.

BITTER ORANGE & POPPY SEED CAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter a deep, medium-sized loaf tin (about 20 x 10cm, measured from the top), then line the base with a rectangle of non-stick baking paper. Put the marmalade into a small pan, heat gently until melted (or use a microwaveproof jug or bowl, then cook on High for 30 secs). Beat in the yogurt, then let cool for a few mins.
• Put the remaining cake ingredients into a large bowl and beat with an electric hand whisk until smooth. Quickly beat in the yogurt and marmalade mix, then pour into the prepared tin. It will be quite runny. Leave the mix mounded in the middle of the tin rather than levelling the top, to help it rise and crack in the middle.
• Bake for 1 hr-1 hr 10 mins until golden and well-risen; a skewer should come out clean. Take a look at the cake after 45 mins; if it has taken on a lot of colour, loosely cover with baking paper. Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts (or use the microwave as before). Set aside to cool, stirring now and again, until you have a thick, but still runny, glaze. When the cake is ready, cool in the tin for 10 mins, then turn onto a rack. Spoon the topping over the cake while it's just warm. The cake is best served the day it's made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.

PUMPKIN ORANGE POPPY SEED CAKE

Steps:

• 1. Cake: Heat oven to 350^. Grease and flour a 12 cup Bundt pan. Combine first 4 ingredients in a large mixer bowl. Beat on low until moistened. Beat on medium 2 minutes. Add poppy seeds;mix gently just until blended. Pour into prepared pan. Bake 35-40 minutes until a wooden toothpick test is taken. Cool in pan for 10 minutes; remove to wire rack to cool completely. Drizzle with glaze.

ORANGE PUMPKIN POPPY SEED CAKE

Steps:

• Combine cake mix, pumpkin, eggs and orange juice. Beat on low speed of mixer until moistened.
• Beat on medium speed for 2 minutes.
• Add poppy seeds; mix until blended.
• Pour into 2 greased and floured 9 inch layer pans.
• Bake for 28-31 minutes at 350 degrees. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
• Frost with your favorite cream cheese icing.