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Orange Cinnamon Poppy Seed Cake Recipe

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This recipe for Orange Cinnamon Poppy Seed Cake, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stevie Apple
Added: Sunday, June 14, 2009


1/4 cup granulated sugar
1 T. packed light brown sugar
4 tsp. ground cinnamon
1 T. poppy seeds
1 pkg. (18.25 oz.) plain yellow cake mix
1 pkg. (3.4 oz.) vanilla instant pudding mix
1 cup orange juice
1/2 cup vegetable oil
4 large eggs

Preheat oven to 350. Lightly mist a 10 inch tube pan with vegetable oil spray, dust with flour. Shake out excess flour. Set aside.
For the filling: place all ingredients in a small bowl and mix well.
For the cake: Place all ingredients in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Scrape down sides of bowl as needed. Increase mixer speed to medium and beat 2 minutes more scraping sides of bowl as needed. The batter should look thick and smooth. Pour half of the batter into the prepared pan. Scatter half of the filling over and swirl with a dinner knife. Pour the remaining batter evenly over the top, scatter the remaining half of the filling over the batter, swirl again with the knife. Bake until it is golden brown and springs back when lightly pressed with your finger, 35 to 40 minutes. Remove pan from oven and cool in pan for 20 minutes. Run a sharp knife around the edge of the cake and invert onto a rack. Allow to cool completely. Store covered in plastic wrap or aluminum foil, at room temperature for up to 1 week. Or freeze wrapped in foil, for up to 6 months.




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