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Orange Poppy Seed Cake

 Orange Poppy Seed Cake
I used orange juice concentrate instead of oil in a poppy seed cake recipe to come up with this terrific dessert. We enjoy moist slices during the holidays and throughout the year.
14 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 cup fat-free sour cream
  • 3/4 cup egg substitute
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1/3 cup water
  • 2 tablespoons poppy seeds
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1-3/4 cups confectioners' sugar
  • 2 tablespoons fat-free milk
  • 1 tablespoon orange juice

Directions

  • In a large bowl, combine the first seven ingredients; beat on low for
  • 30 seconds. Beat on medium for 2 minutes. Coat a 10-in. fluted tube
  • pan with cooking spray. Combine the sugar and cinnamon; sprinkle
  • evenly in pan. Pour batter into pan.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack. Combine glaze ingredients until smooth; drizzle
  • over cake. Yield: 14 servings.

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Orange Poppy Seed Cake (continued)

Nutritional Facts: One piece equals 247 calories, 1 g fat (1 g saturated fat), trace cholesterol, 283 mg sodium, 55 g carbohydrate, trace fiber, 5 g protein.