Recipe (corrected): Orange Poppy Seed Cake

Orange Poppy Seed Cake X

Makes one 9-by 13-inch cake. Serves 16 to 20.

• 2 oranges

• 1 1/4 c. milk

• 2 2/3 c. cake flour

• 1 tsp. baking powder

• 1/2 tsp. salt

• 3/4 c. (1 1/2 sticks) butter or margarine, softened

• 2 c. granulated sugar

• 3 eggs

• 1 tsp. vanilla

Frosting:

• 6 tbsp. butter or margarine

• 2 c. sifted powdered sugar

Preheat the oven to 350 degrees. Grease and flour a 9-by 13-inch pan.

Grate 5 teaspoons of zest from the oranges; set aside 1 teaspoon to use in the frosting. Juice the oranges enough to get a little more than 1/4 cup of juice; reserve 1/2 teaspoon to use in the frosting. Combine the remaining 1/4 cup or so of the juice with the milk and set aside. (Don't worry if it curdles.)

Prepare the cake: Sift together the flour, baking powder and salt; stir in the poppy seeds.

Add the flour mixture in thirds, alternating with the milk mixture and beating after each addition until smooth. Pour into the prepared pan and bake 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.

Prepare the frosting: In the small bowl of an electric mixer, combine the cream cheese and the 6 tablespoons of butter or margarine, and beat until smooth. Gradually add the powdered sugar, while beating, then add the reserved 1/2 teaspoon of juice and the reserved teaspoon of orange zest. Beat until creamy, adding additional juice or milk if necessary to obtain spreading consistency. Frost cooled cake. Refrigerate until serving time.

Nutrition information per serving:

Calories336

Carbohydrates45 g

Fat16 g

including sat. fat9 g

Cholesterol73 mg

Sodium240 mg

Calcium55 mg