Orange Poppy Seed Pound Cake with Warm Orange Glaze

 

 

Oh, this is one of my all time favourite cakes in the universe! Every time I make it I am delighted at how pretty it turns out with the candied oranges draped over it and the warm buttery orange glaze oozing down the sides! The result is guaranteed to send your taste buds to heaven. As large as it is it never lasts long as it is nearly impossible to have only one slice. I see lots of thinner slices on plates the second time around. Which pleases me.

The weather here is quite dreary and it’s getting dark now and it’s just gone 5pm. Taking pictures of this cake was so frustrating as the light just would not assist the struggling amateur photographer that is me. With a little Photoshop-ing I was relieved to tweek this lonely photo enough to post! Now that I am looking at it, I am pleased and the bright orange looks so cheerful.

After such a dreary day, I just looked out my window at the very last moments of daylight to find this unexpected surprise! Sorry it is a bit blurry but I just wanted to share it! Prettier than my cake and no Photoshop-ing needed!

 

 

 

 

Ingredients for Cake:

1 cup butter, softened
3 cups sugar
6 eggs
5 tablespoons orange juice
2 tablespoon grated orange zest
3 cups all-purpose flour
1/4 cup poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream

Ingredients for Syrup:

1/4 cup butter
1 cup white sugar
1/3 cup orange juice
1 tablespoon grated orange zest

Ingredients for Candied Oranges:

2 oranges sliced
1 cup sugar
1 1/2 cup water

Directions

In a large mixing bowl, cream the butter and sugar until light and fluffy,this should take you about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in orange juice and zest. Combine the flour,poppy seeds,  baking soda and salt and add to the butter mixture alternately with sour cream. Beat just until combined.

Pour batter into a greased and floured 10-in. bundt pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. If the cake is not cooked reduce heat, cover top with foil to prevent burning and cook for an additional 20 minutes or so. Let cake cool before removing from pan.

In a small saucepan, melt the butter, and stir in 1 cup of sugar, the orange juice and zest until the sugar has dissolved. Bring the mixture to a boil for 1 minute stirring constantly, then remove from heat, .

Place the sliced oranges, sugar and water in a pot and bring to the boil. Continue boiling for 5 minutes over moderate heat, carefully turning  the orange slices occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes. Let cool a little and use to decorate the cake. Discard remaining liquid or use as desired.

Pour the warm orange butter glaze over the cake and serve.

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This recipe has been entered in the Sweet New Zealand Event  hosted by Sugar & Spice so go visit and check out the rest of the entries!