Although this poppy seed cake is a standby year-round, it comes into its own served with fresh fruit macerated in orange syrup. The fruit mixture can also enliven store-bought angel food cake.

David Bonom
Recipe by Cooking Light June 2008

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Recipe Summary

Yield:
16 servings (serving size: 1 slice cake and about 1/4 cup fruit mixture)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • To prepare fruit, combine first 7 ingredients in a large bowl; toss gently. Cover and chill.

  • To prepare cake, coat a 12-cup tube pan with cooking spray, and dust with 2 tablespoons flour.

  • Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine flour, poppy seeds, baking soda, and salt in a medium bowl, stirring with a whisk. Place 1 3/4 cups sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Combine buttermilk and 1/4 cup juice. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350° for 43 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Serve with fruit mixture.

Nutrition Facts

283 calories; calories from fat 24%; fat 7.4g; saturated fat 4g; mono fat 2g; poly fat 0.7g; protein 4.9g; carbohydrates 50g; fiber 1.6g; cholesterol 55mg; iron 1.5mg; sodium 224mg; calcium 45mg.
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