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Orange & Poppy Seed Bundt Cake Recipe

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This recipe for Orange & Poppy Seed Bundt Cake, by , is from My Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Elkins


3 large oranges
2 c. flour
3/4 c. butter, softened
2/3 c. milk
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
3 large eggs
1/2 c. poppy seeds

Preheat oven to 325. Grease and flour 10: Bundt pan.
From 2 oranges, grate 1 T. peel and squeeze enough juice to equal 1/3 c. Reserve juice in refrigerator for use on top of cake later.
Into large bowl, measure flour, butter, milk, baking powder, salt, vanilla, eggs, and 1 1/2 c. sugar. With electric mixer at low speed, beat ingredients until well blended, scraping sides as needed with spatula. Beat on high 2 minutes. Stir in poppy seeds and grated orange peel.
Pour batter into pan. Bake 55 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. With spatula, loosen cake from pan and invert onto wire rack to cool completely.
When cake is cool, in small saucepan over high heat, heat reserved orange juice and 1/3 c. sugar to boiling. Reduce heat to medium; boil 8 minutes or until mixture thickens slightly.
Place rack with cake over plate. With toothpick, make holes 1/2" apart in cake. Brush warm orange syrup in saucepan over cake, allowing excess syrup to drip onto plate. Return any syrup in plate to saucepan and repeat brushing until all syrup is absorbed by cake.




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