Orange Poppy-Seed Bundt Cake

I have been making this cake since the 1990s - it's always a hit, at least among those who eat gluten. This comes from the reliable Silver Palate cookbook from 1979.

Orange Poppy-seed Bundt Cake
The Silver Palate

8 T salted butter, room temperature
1 1/2 c sugar
4 eggs
2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 c milk
1/2 c poppy seeds (i jar if using a store-brand purchase)
1 tsp vanilla extract
grated zest of 2 oranges

Orange Glaze
1/2 c orange juice
1/2 c sugar

Preheat oven to 325. Grease and flour a 10" bundt pan.

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

In a separate bowl, combine the dry ingredients together and sift. Then, add to the creamed mixture, alternating with additions of milk. Mix well after each addition.

Fold in poppy seeds, vanilla, and orange zest . Pour batter into prepared pan.

Bake 50-60 minutes, or until the edges shrink away slightly from the sides of the pan. Let cake cool in pan for 30 minutes before turning out.

When cake has cooled, make the glaze by combining ingredients in a small sauce pan and putting over heat. Stir until combined. Then, prick the cake all over with a long toothpick and pour glaze evenly over top. Be sure to let it drizzle down sides and into the center of the cake.

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