Best citrus poppy seed cake
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Best citrus poppy seed cake
  Citrus    Cakes  
Last updated 6/12/2012 1:08:29 AM. Recipe ID 35002. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Best citrus poppy seed cake
 Categories: Cakes, Mix
      Yield: 4 Cakes
 
MMMMM--------------------BEST: BASIC CAKE MIX-------------------------
      8 c  Cake-and-pastry flour
      6 c  Granulated sugar
    1/4 c  Baking powder
      2 ts Salt

MMMMM----------------------------CAKE---------------------------------
  3 1/3 c  Basic Cake Mix [above]
    3/4 c  Milk
      2 tb Poppy seeds
      1 tb Orange rind, grated
      2 ts Lemon rind, grated
    1/2 c  Vegetable oil
      2    Eggs
      2 ts Vanilla

MMMMM-----------------VANILLA CREAM CHEESE ICING----------------------
      1 pk Cream cheese [250g]
      2 ts Vanilla
      1 c  Icing sugar, sifted
 
  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 375F 190C 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:
  
  1. to measure dry ingredients properly, spoon into dry measure until
  heaping without packing or tapping, then level off with straight edge
  of knife.
  
  2. Beating times for cakes should be followed precisely; if times are
  shortened, cake will lack structure; if lengthened, cake will be
  tough.
  
  3. Cakes can be well wrapped and frozen for up to 2 weeks.
  
  4. Bake as cupcakes in 18 paperlined muffin cups in 375F 190C oven
  for 20 minutes.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 35002 (Apr 03, 2005)

[an error occurred while processing this directive]