Orange Pound Cake with Poppy Seed Glaze

Prep Time: 10 minutes
Total Time: 1 hour 30 minutes
Makes: 24


  1. 2 cups all-purpose flour
  2. 1 tsp baking powder
  3. 1/2 tsp salt
  4. 1 cup unsalted butter, room temperature
  5. 1 pkg Light Cream Cheese, room temperature
  6. 1/4 cup Ginger Seasoning Paste
  7. 1/4 cup orange zest
  8. 2 tsp pure vanilla extract
  9. 2 cups sugar
  10. 4 Large Size Eggs, room temperature
  1. 1 cup icing sugar
  2. 3 tbsp fresh orange juice
  3. 1 tbsp black poppy seeds


  1. Preheat oven to 350°F (180°C). Grease and flour a 9 in. (1.5 L) bundt pan and set aside. Sift together flour, baking powder and salt; set aside.
  2. Using an electric mixer, beat butter and cream cheese until smooth. Mix in ginger paste, orange zest and vanilla; slowly add sugar. Beat well at medium-high speed until light, about 5 min. Slowly add eggs, one at a time. Add flour mixture and blend until just incorporated.
  3. Pour batter into prepared pan and bake on middle rack for 65 to 70 min., until a toothpick inserted into centre of cake comes out clean. Allow cake to cool on a wire rack before gently removing from pan and cooling to room temperature.
  4. In a liquid measuring cup, blend together icing sugar, orange juice and poppy seeds until smooth. If glaze is too thick to pour, continue to add a 1/4 tsp of juice. Pour glaze over cake and allow to set; repeat five or six times more. Slice and serve or keep covered at room temperature for up to 1 week.
TIP!: If you don't have a bundt pan, you can bake this cake in two 9 x 5 in. (2 L) loaf pans.