MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Poppy Seed Cake
 Categories: Cakes, Frosting, Cheese
      Yield: 16 Servings
 
           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
      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 peel, 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.
  
  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.
  
  Recipe by Woman's Day Magazine

  Posted by: Emily

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