Citrus Poppy Seed Cake Recipe

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

Instructions:

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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