Remember a while back ,my friend sent me those California oranges? Well I had 2 of them left but they were gettin' kind of old. They were too yummy to waste so I got the brilliant idea to make an "orange poppy seed cake"
My plan was to make it and freeze it for our next potluck.
This knucklehead eagerly volunteered to be my assistant.
I should have gone and locked his ass in the bed room ...but I already had clean hands and he wasn't ON the counter. He was on the floor. So I stupidly let him stay .
I opened the pantry to get the sugar , he rushed in there to see all the excitement hiding in my pantry.
I opened a lower cupboard to get out my flower and bowls. He rushed in there. Unfortunately he was then able to walk through all of the lower cabinets, doing God knows what.
I finally coax him out of there and shut the door. No harm done ,right? (or was there?)
I make my cake ,which looks just beautiful,BTW.
I get it all wrapped and in the freezer. Go watch some lame t.v. and later on I decide to make my fabulous dinner of brussel sprouts and a tuna sandwich.
I open the pantry and a brand new jar of marachino cherries falls out at my feet. The jar didn't break. But it landed upside down on the scale and the lid exploded right off of it.
Cherries and red juice were everywhere.
(this is after I cleaned some of it up)
Thank you Cavuto.
Then I open the lower cabinet to get a microwave bowl and what happens?
My blender comes falling out at my feet, shattering all over the damn kitchen.
Thank you Cavuto!
Lets keep the cats out of the cabinets , shall we?
I case you're dying to try that cake now, here's the recipe: Stolen from recipe zaar
Levana's Orange Poppy Seed Cake Recipe
In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table. It's the most heavenly version of orange poppy seed cake I've seen so far. My only change to the recipe was to move it from the food processor to the stand mixer.
1¼ hours | 15 min prep
- 3 cups flour
- 1 tablespoon baking powder
- 1 pinch salt
- 2 tablespoons grated orange zest
- 5 eggs
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 3/4 cup orange juice
- 3/4 cup poppy seed
- Preheat the oven to 350 degrees F.
- To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.
- Set aside.
- In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
- Add the oil and vanilla and beat until just combined.
- Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.
- Mix slightly after each addition, just to incorporate.
- Add the poppy seeds and mix to incorporate the seeds into the batter.
- Pour the batter into a greased 10-inch springform pan. (I used a bundt pan)
- Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.
- To make the syrup: While the cake is baking, place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
- When the cake is done, immediately unmold it from the springform pan.
- Prick it all over with a skewer and brush the syrup all over the top and sides of the cake while it is still hot.
- The cake will absorb all the syrup.
- Let the cake cool completely before serving.
Have a great day peeps!