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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Best Citrus Poppy Seed Cake

Date Added: January 04, 2014


8 Cups Flour 8 Cups Cake-and-pastry flour
6 Cups Sugar 6 Cups Sugar (5.5 oz)
1/4 Cup Baking Powder 1/4 Cup Baking powder plus
2 Teaspoons Salt 2 Teaspoons Salt (to taste)
3 1/3 Cups Cake Mix 3 1/3 Cups Basic Cake Mix [above]
3/4 Cup Milk 3/4 Cup Milk (evaporated is best)
2 Tablespoons Poppy Seeds 2 Tablespoons Poppy seeds (I used just under one Tbsp)
1 Tablespoon Orange 1 Tablespoon Orange rind grated
2 Teaspoons Lemons 2 Teaspoons Lemon rind grated
1/2 Cup Vegetable Oil 1/2 Cup Vegetable oil as needed
2 Unit Eggs 2 Unit Eggs separated, plus 2 egg yolks
2 Teaspoons Vanilla 2 Teaspoons Vanilla or Almond extract to
1 Package Cream Cheese 1 Package Cream cheese [250g]
2 Teaspoons Vanilla 2 Teaspoons Vanilla or Almond extract to
1 Cup Icing Sugar 1 Cup Icing sugar sifted
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1. Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine.

2. [To store: transfer to airtight container, store in cool dry place for up to 2 months.

3. Stir well before using.] Makes enough for 4 cakes.

4. 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.

5. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute.

6. Pour into greased 9-inch square cake pan; bake in 375F 190C oven for 35 minutes or until cake tester inserted in center comes out clean.

7. Let cool in pan on rack. Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended.

8. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy.

9. 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.

10. Beating times for cakes should be followed precisely; if times are shortened, cake will lack structure; if lengthened, cake will be tough.

11. Cakes can be well wrapped and frozen for up to 2 weeks.

12. Bake as cupcakes in 18 paperlined muffin cups in 375F 190C oven for 20 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Gluten, Cheese, Natural Sweeteners, Oranges, Poppy Seed, Citric Acid allergies.
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