1 cup butter
1 1/2 cups sugar
4 large eggs
1 cup sour cream*
2/3 cup poppy seeds
1/2 cup orange juice
2 tbsp orange zest
2 tsp vanilla*
2 1/2 cups flour
1 tsp double acting baking powder*
1/2 tsp baking soda
Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add sour cream, poppy seeds, orange juice, zest and vanilla. Stir in sifted dry ingredients and mix well.
Pour into a large buttered and floured tube pan (or two loaf pans) and bake at 350 for 40 minutes or until done. Let stand 5, invert onto a rack and let cool completely. Dust with confectioner's sugar.*
*Ok, these mark my changes. I used vanilla yogurt, so no sour cream or vanilla flavouring added. I used regular baking powder...just more as per crewsk instructions. Once cooled I glazed the cake with an icing sugar and lemon juice paste and drizzled it all over while the cake was still warm. Taste test not yet done as I am too full from lunch. Will taste with afternoon tea.
1 1/2 cups sugar
4 large eggs
1 cup sour cream*
2/3 cup poppy seeds
1/2 cup orange juice
2 tbsp orange zest
2 tsp vanilla*
2 1/2 cups flour
1 tsp double acting baking powder*
1/2 tsp baking soda
Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add sour cream, poppy seeds, orange juice, zest and vanilla. Stir in sifted dry ingredients and mix well.
Pour into a large buttered and floured tube pan (or two loaf pans) and bake at 350 for 40 minutes or until done. Let stand 5, invert onto a rack and let cool completely. Dust with confectioner's sugar.*
*Ok, these mark my changes. I used vanilla yogurt, so no sour cream or vanilla flavouring added. I used regular baking powder...just more as per crewsk instructions. Once cooled I glazed the cake with an icing sugar and lemon juice paste and drizzled it all over while the cake was still warm. Taste test not yet done as I am too full from lunch. Will taste with afternoon tea.
