Grill Interrupted

                                  

One of the toughest things about having a cookbook/food blog, is that every time I go to anyone’s house they are always apologizing for not making something fancy or special enough for my taste.

So, just to clear the air, I am SO not a food snob! I’m just as happy with a slice of pizza or a hot dog as I am with a 7 layer super deluxe sandwich. Honest.

In any case, we have so many friends who are such good cooks they could have their own food blogs and go toe-to-toe with Grill Interrupted in a heartbeat.

Sharon W., you make so many great dishes, but this one is on a pedestal. Thanks for sharing!

This cake is deliciously sweet, and refreshingly different than your average cake from a box. Don’t let the poppy seeds scare you, you’ll hardly notice they’re there, and they add a wonderful layer of texture to this delectable dessert.

                                          

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‘Orange you glad I didn’t say lemon?’ Poppy Seed Cake

Ingredients:

2 3/4 cups sugar
3 cups flour
2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup oil
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon almond extract
1 1/2 cups orange juice

Glaze:
1 cup icing sugar
1/4 cup orange juice
1/4 teaspoon almond extract

Preparation:

1. Preheat oven to 375 degrees F. Grease and flour a 12 cup bundt pan.
2. Mix dry ingredients together ni a bowl. Gradually mix in wet ingredients. Pour batter into bundt pan.
3. Bake on middle rack until an inserted toothpick comes out dry, about 50 minutes.
4. Allow cake to cool for 10 minutes then turn onto platter and glaze while still warm.
5. Optional: cool completely and decorate top of cake with some icing sugar.

Filed under: Recipe on July 30th, 2010