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Orange Poppy Seed Cake

By: Brenda Craig

"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."

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 servings

Ingredients

1 (18.25 ounce) package yellow cake mix
2 tablespoons poppy seeds
1 cup fat-free sour cream
3/4 cup egg substitute
1 (6 ounce) can frozen orange juice concentrate, thawed
1/3 cup water
1/4 teaspoon 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 cake mix and poppy seeds. In a small mixing bowl, combine the sour cream, egg substitute, orange juice concentrate, water and almond extract; beat until smooth. Stir into cake mix just until combined. Coat a 10-in. fluted tube pan with nonstick cooking spray. Combine the sugar and cinnamon; sprinkle evenly in pan. Pour batter into pan.
Bake at 350 degrees F 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; drizzle over cooled cake.

Footnotes

Nutritional Analysis: 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.