Poppy Seed Cake Recipe
- Cake:
- 1 cup canola oil
- 1 1/2 cups sugar
- 3 eggs
- 3 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 tablespoons poppy seeds
- 1 1/2 cups Silk Pure Almond Vanilla
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla
- Glaze:
- 1/4 cup orange juice
- 3/4 cup sifted powdered sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- Preheat oven to 350 degrees. Spray or grease a Bundt pan or two 8×4-inch loaf pans. In the bowl of a stand mixer beat oil, sugar and eggs until light and fluffy, about 2 minutes. In a separate bowl, whisk together flour, salt, baking powder and poppy seeds.
- Add flour mixture to egg mixture alternately with Pure Almond, beginning and ending with flour. Stir in almond and vanilla extracts. Bake for 1 hour until top springs back and a tester inserted into cake comes out clean.
- Combine glaze ingredients in a small bowl. Remove warm cake from pan. Use a fork to poke several holes around cake. Using a pastry brush or spoon, slowly “baste” cake with glaze until it is uniformly moistened and all glaze is absorbed.
