Orange-Poppy Seed Cake
Orange-Poppy Seed Cake might be just the dessert you are searching for. Watching your figure? This dairy free recipe has 242 calories, 3g of protein, and 9g of fat per serving. This recipe serves 16. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, water, orange peel, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes.
Instructions
Heat oven to 350F (325F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
In large bowl, beat cake mix, 1 tablespoon orange peel, water, 1/2 cup orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed.
Bake as directed on box for 12-cup fluted tube pan. Cool 15 minutes; remove from pan to cooling rack or heatproof serving plate. Cool completely, about 2 hours.
In small bowl, mix powdered sugar, 1/4 teaspoon orange peel and 1 tablespoon orange juice. Stir in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup.
Spread glaze over top of cake, allowing some to drizzle down sides.
Garnish with additional orange peel. Store loosely covered.