The Best Cake in the World

I was given this recipe in 1987 by Jean Kinney, a woman I was in the MFA Program with. She had brought one of these cakes to a class party. I thought it was the best food I'd ever put into my mouth. It is my family's favorite cake. Even Dale, our oldest son, who never brags about anything, brags about this cake.

It is best served warm. But warm or room temperature, this cake will not last long. It should be made in a bundt pan or two small loaf pans. I've been using the throw-away loaf pans lately, and this works well.

My Christmas present to you all:

ORANGE POPPY-SEED CAKE

8 TBSP (One stick) butter, room temperature
1 1/2 cups granulated sugar
4 eggs
2 cups unbleached all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup poppy seeds
1 tsp. vanilla extract
grated zest of 2 oranges
*Orange Glaze

1. Preheat oven to 325 F. Grease 10-inch bundt pan (or two small loaf pans).

2. Cream butter and sugar together in a mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition.

3. Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk. Mix well after each addition.

4. Fold in poppy seeds, vanilla and grated orange zest. Pour batter into the prepared pan(s).

5. Set on middle rack of oven and bake for 50-60 minutes (less time if baked in loaf pans), or until edges shrink away slightly from sides of pan and cake tester inserted into center comes out clean. Let cake cool in the pan for 30 minutes before turning it out onto a cake rack.

6. When cake has slightly cooled, prick holes in it 1 1/2 inches apart with a long toothpick and pour the *Orange glaze evenly over top. Serve warm. Disposable loaf pans work great for this, as the pans hold all the glaze and keep the cake moist.

*Orange Glaze

1/2 cup fresh orange juice
1/2 cup granulated sugar.

Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.