Molly Katzen's/moosewood Restaurant's Ukrainian Poppy Seed Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 cup butter, at room temperature
• 1 cup sugar ( or light brown-i used a combination)
• 3 eggs
• 2 cups unbleached flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup poppy seed
• 1 cup milk
• 1 teaspoon vanilla extract
• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon rind
• 1/2 cup orange juice
• 1 -2 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2 -3 tablespoons dry sherry (optional) or 2 -3 tablespoons orange liqueur (optional)

Recipe

• 1 preheat oven to 350°f (175°c). butter a 10 inch tube or bundt pan.
• 2 cake: cream the butter and sugar in a large mixing bowl. add eggs, one at a time, beating well after each.
• 3 sift together the dry ingredients in a separate bowl.
• 4 add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.
• 5 stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
• 6 spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.
• 7 cool for 10 minutes, then invert onto a pretty cake platter. allow to cool completely before adding the orange glaze and/or slicing.
• 8 orange glaze: combine the ingredients in a small saucepan and bring to a boil. lower heat and simmer uncovered for about 3 minutes.
• 9 pour the hot glaze onto the cooled cake. let stand at least 10 minutes before slicing.