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Add a photoServings: 4
Ingredients
- 2 c. Flour
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 1Â 3/4 c. Sugar
- 1Â 1/4 c. Unsalted butter, room temperature
- 5 lrg Large eggs
- 1/3 c. Orange juice
- 1 Tbsp. Orange peel, grated
- 1 tsp Vanilla
- 1/4 c. Poppy seeds
Directions
- Preheat oven to 350. Butter & flour 4 individual small loaf pans. Sift flour, baking pwdr and salt into medium bowl. Using an electric mixer, beat sugar and unsalted butter in a large bowl till light and fluffy. Add in Large eggs 1 at a time, beating well after each addition. Beat in orange juice, grated orange peel and vanilla extract (batter may look curdled). Beat in flour mix. Mix in poppy seeds.
- Divide batter equally among the prepared pans (about 1 1/2 c. each).
- Place pans in the oven and bake till tops of the cakes are brown and tester inserted into center comes out clean, about 55 min. Transfer pans to racks. Cold cakes 10 min. Cut around sides of pans to loosen cakes. Turn cakes out onto wire racks and cold completely.
- Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes at room temperature.
- Wrap in holiday plastic wrap, foil and paper, etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 1222 | |
| Calories from Fat 597 | 49% |
| Total Fat 67.98g | 85% |
| Saturated Fat 38.85g | 155% |
| Trans Fat 0.0g | |
| Cholesterol 413mg | 138% |
| Sodium 703mg | 29% |
| Potassium 277mg | 8% |
| Total Carbs 140.69g | 38% |
| Dietary Fiber 3.6g | 12% |
| Sugars 90.3g | 60% |
| Protein 16.56g | 26% |
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