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Orange-Poppy Seed Cake
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Orange-Poppy Seed Cake

1 Hr(s) 20 Min(s)
30 Min(s) Prep
50 Min(s) Cook
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.
What You Need
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16 servings
Original recipe yields 16 servings
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 egg s, 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
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Please use alcohol responsibly.
Let's Make It
1
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.
2
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.
3
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.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you enjoy a serving of this cake.
Tip 2
Variation
Prepare as directed, omitting orange-flavored liqueur and increasing orange juice to 1/2 cup.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 230mg
10%
Total Carbohydrates 36g
13%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 4g
8%
Vitamin A
10%
Vitamin C
4%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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