Orangepoppyseedpoundcakelightenuprecipe

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ORANGE POUND CAKE



Orange Pound Cake image

Make and share this Orange Pound Cake recipe from Food.com.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 10

2 cups unsalted butter, room temperature
3 cups sugar
2 teaspoons orange extract
6 eggs
4 cups flour
1/2 cup orange juice
2 teaspoons baking powder
1 teaspoon pure orange extract
2 -3 tablespoons orange juice
1 1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°F; butter and flour a 10-inch bundt pan.
  • With an electric mixer, cream the butter and sugar.
  • Beat in the orange extract and the eggs.
  • Add 2 cups of the flour and beat well.
  • Add the orange juice and beat.
  • In a separate bowl, or measuring cup, stir the baking powder into the remaining 2 cups flour.
  • Add to the batter and beat well.
  • Spoon the batter into the prepared bundt pan and bake until the cake pulls away from the sides of the pan and a knife inserted in the center comes out clean, about 60 to 75 minutes.
  • Cool the cake in the pan on a rack for 10 minutes.
  • Invert onto a serving plate, leaving the pan on top so the cake holds its shape.
  • Cool for another 10-20 minutes.
  • Meanwhile, prepare the glaze.
  • Sstir the orange extract and the orange juice into the sugar with a fork, adding the orange juice a tablespoon at a time. Use just enough to produce a thick, smooth mixture.
  • Spread the glaze over the cake with a pastry brush while the cake is still warm or drizzle it on in a lacy pattern.

Nutrition Facts : Calories 539.8, Fat 25.1, SaturatedFat 15.2, Cholesterol 130.8, Sodium 76.5, Carbohydrate 74, Fiber 0.9, Sugar 49.5, Protein 5.9

ORANGE POPPY-SEED POUND CAKE (LIGHTEN-UP RECIPE)



Orange Poppy-Seed Pound Cake (Lighten-Up Recipe) image

Found this recipe in the 1/14/08 issue of Womans World magazine. This sounds delicious! Posting for safe keeping. It says this is a lighten-up recipe and less than half the calories and 2/3 less fat than the classic version.

Provided by KaraRN

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
1/3 cup oil
3 egg whites
1 tablespoon poppy seed
2 teaspoons grated orange zest
3/4 cup low-fat milk
2 teaspoons low-fat milk
1/2 cup confectioners' sugar
orange zest, strips (for garnish) (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour 8 1/2 x 4 1/2 x 2 1/2" loaf pan.
  • Combine flour, baking powder, soda and salt; reserve.
  • On medium speed beat granulated sugar, oil and egg whites until blended. On low, beat in poppy seeds, 1 1/2 t zest and flour mixture.
  • Beat in 3/4 c milk until smooth.
  • Pour batter into pan.
  • Bake 50 minutes or until toothpick inserted into center comes out clean.
  • Cool 10 minutes. Remove from pan; cool completely on rack.
  • Whisk confectioners' sugar with remaining 2 t of milk and 1/2 t zest; pour over cake.
  • Garnish with orange zest strips, if desired.

ORANGE POPPY SEED CAKE



Orange Poppy Seed Cake image

Juice and grated zest from two oranges give this moist and tender cake a fresh and intoxicating orange flavor.

Provided by Allrecipes Member

Time 55m

Yield 12

Number Of Ingredients 6

8 tablespoons light cream cheese
¼ cup SPLENDA® No Calorie Sweetener, Granulated
3 large eggs eggs
2 fruit, (2-5/8" dia, sphere)s oranges, zested and juiced
1 ½ cups self-rising flour
2 tablespoons poppy seeds

Steps:

  • Preheat oven to 350 degrees F. Line a 8x4-inch loaf pan with baking paper.
  • Beat cream cheese and cup SPLENDA® Granulated Sweetener together until smooth. Add eggs one at a time, beating well after the addition of each one. Add orange rind, cup orange juice, flour and poppy seeds.
  • Spoon mixture into pan.
  • Bake 40 minutes or until cooked. Remove from oven.
  • Combine remaining orange juice and SPLENDA® Granulated Sweetener and pour over cake. Let stand for 10 minutes before removing from pan.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 16.1 g, Cholesterol 52.5 mg, Fat 3.9 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 247.7 mg, Sugar 3 g

ALMOND POPPY SEED POUND CAKE



Almond Poppy Seed Pound Cake image

This recipe is very moist and tastes very good with warm milk or tea. It started out as a Williams-Sonoma recipe but I changed it to fit my taste.

Provided by Mommaduck 2

Categories     Dessert

Time 1h40m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, at room temperature, plus extra for greasing
1 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1/2 cup sour cream
0.5 (8 ounce) can poppy seed filling

Steps:

  • Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
  • In a bowl, mix the flour, baking soda, and salt and set aside.
  • In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
  • Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
  • Add the Poppy filling until just incorporated.
  • Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
  • Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 433.9, Fat 23, SaturatedFat 13.4, Cholesterol 105, Sodium 270.8, Carbohydrate 52, Fiber 0.6, Sugar 25.3, Protein 5.3

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