Poppy seeds popular in a moist cake
Here is a simple and delicious cake to make, which doesn't need any icing. Use fresh orange juice and grated rind to give the cake its fresh, summery flavor, and bake it in an attractive molded cake pan, since it will only be sprinkled with confectioners' sugar after baking.
When baking cakes it is good to use the best ingredients for the best flavor, particularly fresh farm eggs and sweet butter. Butter the pan generously and flour lightly so the cake will come out of the pan with ease.
To test for doneness, a cake tester inserted in the middle of the cake should come out clean. The cake should also spring back when lightly touched with your finger, and the cake will have pulled away from the sides of the pan.
Serve each slice with a scoop of creamy vanilla ice cream. The sour cream gives the cake its moist texture, so it will keep well for several days. Orange Poppy Seed Cake 1/2 cup sweet butter 3/4 cup sugar 2 eggs 1/2 cup sour cream 1/3 cup poppy seeds 1/4 cup orange juice 1 tablespoon grated orange rind 1 teaspoon vanilla 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda Pinch of salt Confectioners' sugar
In bowl cream together butter and sugar with electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add sour cream, poppy seeds, orange juice and rind, and vanilla.
Sift together flour, baking powder, soda, and salt and add to mixture, combining well. Pour batter into buttered and floured 1-quart decorative ring mold and bake in preheated 350-degree F. oven for 40 minutes, or until cake tester comes out clean.
Let cake stand for 5 minutes, invert onto rack, and let cool completely. Dust cake with sifted confectioners' sugar and garnish with poppy seeds.