My mom actually shared this recipe and cake with us and it’s delicious! So yummy. My youngest son even wanted bites of it for a potty training reward – if that isn’t high praise, I don’t know what is. It would be great for brunch or dessert. It is baked in a bundt pan – so pretty. Oranges are seasonal right now which makes this recipe even greater!
ORANGE CRANBERRY POPPYSEED CAKE (adapted from The Silver Palate Cookbook)
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1/2 c. butter
1 1/2 c. sugar
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
2 T. poppy seed
1/2 c. cranberries, chopped
1 tsp. vanilla extract
Zest of 2 Oranges
Preheat oven to 325 degrees. Grease a 10-inch bundt pan.
Cream the butter and sugar together in a mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder, and salt together. Add to the creamed mixture alternately with the milk. Mix well after each addition.
Fold in the poppy seeds, cranberries, vanilla, and orange zest. Pour batter into the prepared bundt pan.
Set on the center rack of the oven and bake until the edges shrink away slightly from the sides of the pan and a cake tester inerted comes out clean, 50-60 minutes. Let cake cool in the pan for 30 minutes before turning out. Let cool completely.
When cooled, prick holes every 1 1/2 inches apart with a long toothpick and pour orange glaze (recipe follows) evenly over the top.
1/2 c. fresh orange juice
1/2 c. sugar
Combine orange juice and sugar in a small pan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms. Remove heat from the heat and keep warm until ready to use.