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| Orange Poppy Seed Cake is made with Cream Cheese incorporated in the batter, making an extra moist cake! |
8 oz Whitehall Specialties 851 Cream Cheese Replacer
1/2 cup butter
1 cup sugar
3 eggs, separated
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk
2 T poppy seeds
1 T grated orange peel
juice from the orange
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1/2 cup sugar
1/2 cup orange juice
powdered sugar
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Preheat oven to 350 degrees. Beat Whitehall Specialties Cream Cheese Replacer, butter, and 1 cup sugar in large mixing bowl until well blended. Beat in egg yolks. Mix together flour, baking powder, and baking soda. Add to cream cheese mixture alternately with buttermilk, ending with buttermilk. Stir in the poppy seeds, orange peel, and juice from the orange. Beat egg whites in a small mixing bowl until stiff peaks form. Fold gently into the cream cheese mixture just until incorporated. Pour into a greased and floured 10-inch fluted tube pan. Bake for approximately 45-50 minutes or until cake tests done. Stir together 1/2 cup sugar and orange juice in small saucepan. Heat and stir until sugar is dissolved. Prick hot cake several times with fork or toothpick. Pour sweet orange syrup over cake. Allow to cool and soak in syrup for 10 minutes before turning cake out of pan. Cool completely. Garnish with orange slices and sift powdered sugar over the top just before serving.
