Ingredients
CAKE
2 3/4 cup sugar
1 cup corn oil
3 large eggs
1 1/2 tsp vanilla extract
3 cup all-purpose flour
2 tbsp poppy seeds
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup milk
GLAZE
1 cup powdered sugar
1/4 cup orange juice
1/4 tsp almond extract
Directions
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. In
large bowl of mixer, combine sugar, corn oil, eggs, vanilla and
almond extracts. Beat to blend. Combine and sift flour, poppy seeds,
baking powder and salt into separate bowl. Add dry ingredients
alternately with milk into large mixing bowl containing sugar
mixture, beginning and ending with dry ingredients. Mix to blend.
Pour batter into prepared pan. Bake approximately 45 to 50 minutes,
or until toothpick inserted near center comes out clean. Remove cake
from oven and place pan on wire rack to cool for 10 minutes.
Prepare glaze while cake is cooling: Whisk powdered sugar, orange
juice and almond extract together in a small bowl to blend. Turn out
cake onto rack or cake platter. Spoon glaze over warm cake and allow
cake to cool completely before slicing.
From The Uptown Cafe in Butte, MT
Note: This poppy seed cake, which works in low or high altitudes
without adjustment, will keep a number of days in a covered container
on the counter top and freezes well unglazed. Serve it plain for
snacking, glazed for desserts or with orange slices for breadfast.
Assorted recipes from the Detroit News, entered by Diane Pahl
Servings: 12 servings
Poppy Seed Cake With Orange Glaze (Tdn) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit; Sauce
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into history, in truth as far back as the early Egyptians, and possibly even further than that. Having said that, sadly, these old cookbooks were just simple hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a collection of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, we find two interesting cookery books which appeared in the 1300s : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that appears on menues today, but instead recipes for the types of food eaten by the nobility of that time. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new spices and herbs led to a surge in manuscripts on cooking, some of which are now in private collections. For the centuries that followed, the powerful and rich tried to lay on the most extravagent meals, and consequentially cooks and their collection of recipes increased in prestige. Even so, it was during the 1800s that cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookbooks are increasing in popularity mostly as a result of better eduction, more spare time and a general increase in wealth. The introduction of the TV gave us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Poppy Seed Cake With Orange Glaze (Tdn) recipe.
