KATHY's COOKBOOK

2 Tbs. poppy seeds
¼ c. milk
3 c. cake flour
2 ½ tsp. baking powder
¼ tsp. salt
2 ½ sticks unsalted butter, softened
¾ c. sugar
4 eggs
1 Tbs. finely grated orange zest
2 tsp. vanilla
¾ c. orange juice

GLAZE: Combine 1 cup confectioners’ sugar & 1 tsp. finely grated orange zest in small bowl. Whisk in 3-5 Tbs. orange juice to make good glazing consistency.

Soak poppy seeds in milk in bowl for 2 hrs. Preheat oven to 350 degrees. Generously grease & flour 12-cup Bundt pan. Stir together flour, baking powder & salt in medium bowl. Beat butter in large bowl until smooth. Gradually beat in sugar until light & fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest, vanilla & poppy seed mixture. Beat in flour mixture & orange juice, alternately in 3 additions, beginning & ending with flour. Scrape batter into prepared pan. Bake 40-45 min or until wooden pick comes out clean. Cool cake in pan on wire rack for 15 min. Invert cake onto rack & cool completely. Place sheet of waxed paper under cake rack. Pour Orange Glaze over cake, allowing glaze to drip down sides, or pipe in squiggly pattern over cake. Let set & transfer to serving plate.