Recipe By : Woman's Day Magazine
Serving Size : 20 Preparation Time :0:50
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 c Unsalted butter -- +4 tb,
- softened
2 c Granulated sugar
1 tb Orange zest -- freshly grated
4 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
4 lg Eggs
1/4 c Poppy seeds
3 1/2 c All-purpose flour
1 1/3 c Buttermilk or
- plain low-fat yogurt
Orange Syrup:
1/2 c Orange juice
1/3 c Granulated sugar
Frosting:
1/2 c Unsalted butter -- softened
16 oz Cream cheese (not reduced-fat)
2 ts Vanilla extract
4 c Confectioner's sugar
Roses and leaves --
- directions follow
Heat oven to 350°F. Lightly grease and flour two 9x2" round cake
pans. Tap out excess flour.
Cake:
In a large bowl with an electric mixer on high speed, beat butter,
sugar, orange zest, baking powder, baking soda, and salt until pale
and fluffy, about 3 minutes. Add eggs one at a time, beating well
after each (batter may look curdled). Beat in poppy seeds until
blended. Reduce speed to low and beat in half the flour, all the
buttermilk, then the remaining flour just until blended. Divide
batter between prepared pans and spread evenly.
Bake, switching position of pans halfway through baking, 45 to
50 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on a wire rack 10 minutes before inverting cakes on
rack. Poke holes with a toothpick, about halfway through layers at 1
to 2" intervals.
Syrup:
Stir orange juice and sugar until sugar dissolves. Spoon 1 tb at a
time over warm layers. Let cool completely.
Meanwhile Make Frosting:
Beat butter, cream cheese, and vanilla in a large bowl on medium
speed until blended. Reduce speed to low and beat in confectioners'
sugar until blended.
Place 1 cake layer, smooth side up, on a serving plate. Spread top
with 1 cup frosting. Top with second cake layer, smooth side up.
Spread remaining frosting over top and sides.
Up to 2 hours before serving, decorate cake with the roses and
leaves. Leave at room temperature.
Planning tip:
The cake can be baked and frosted up to 3 days ahead. Wrap loosely
with plastic wrap and refrigerate. Bring to room temperature before
serving.
