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Desserts

Orange-Poppy Seed Cake

Orange-Poppy Seed Cake recipe
photo by:kraft
Flecked with orange peel and crunchy poppy seed, this pretty tube cake is pierced while hot and infused with an orange juice and liqueur syrup.
time
prep:
30 min
total:
1 hr 20 min
servings
total:
16 servings
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What You Need

2
cups  flour
1
tsp.  CALUMET Baking Powder
1
tsp.  baking soda
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup  (1 stick) butter or margarine, softened
1-1/2
cups  granulated sugar, divided
3
 eggs, separated
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
Tbsp.  poppy seed
1
Tbsp.  grated orange zest
1/3
cup  orange-flavored liqueur
1/4
cup  orange juice
3
Tbsp.  powdered sugar

Make It

PREHEAT oven to 350°F. Combine flour, baking powder and baking soda; set aside. Beat cream cheese, butter and 1 cup of the granulated sugar in large bowl with electric mixer on medium speed until well blended. Add egg yolks, one at a time, beating well after each addition. Add flour mixture alternately with the sour cream, beating well after each addition. Add poppy seed and orange zest; mix well.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into cream cheese mixture. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. or until wooden pick inserted near center of cake comes out clean. Combine remaining 1/2 cup granulated sugar, the liqueur and orange juice in small saucepan; cook on low heat until sugar is dissolved, stirring constantly. Prick hot cake several times with fork. Pour syrup over cake; cool 10 min. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar. Transfer to serving plate. Garnish with quartered orange slices, if desired.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you enjoy a serving of this cake.
Variation
Prepare as directed, omitting orange-flavored liqueur and increasing orange juice to 1/2 cup.
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