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Citrus Poppy Seed Cake
BASIC CAKE MIX
8 cups Cake-and-pastry flour
6 cups Granulated sugar
1/4 cup Baking powder
2 teaspoons Salt
CAKE
3 1/2 cups Basic Cake Mix [above]
3/4 cup Milk
2 tablespoons Poppy seeds
1 tablespoon Orange rind, grated
2 teaspoons Lemon rind, grated
1/2 cup Vegetable oil
2 Eggs
2 teaspoons Vanilla
VANILLA CREAM CHEESE ICING
1 pk Cream cheese [250g]
2 teaspoons Vanilla
1 cup Icing sugar, sifted |
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Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine. [To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.] Makes enough for 4 cakes. Cake: In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, milk, poppy seeds, orange and lemon rinds for 2 minutes. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute. Pour into greased 9-inch square cake pan; bake in 375ºF. 190ºC oven for 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups Cake Tips: To measure dry ingredients properly, spoon into dry measure until heaping without packing or tapping, then level off with straight edge of knife. Beating times for cakes should be followed precisely; if times are shortened, cake will lack structure; if lengthened, cake will be tough. Cakes can be well wrapped and frozen for up to 2 weeks. Bake as cupcakes in 18 paper lined muffin cups in 375ºF. 190ºC oven for 20 minutes.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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