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Title: Best: Citrus Poppy Seed Cake
Categories: Cake Mix
Yield: 4 Cakes
| BEST: BASIC CAKE MIX | ||
| 8 | c | Cake-and-pastry flour |
| 6 | c | Granulated sugar |
| 1/4 | c | Baking powder |
| 2 | ts | Salt |
| 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 |
| 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.
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 By Ignacio Perez V.
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