6 Servings
1 Hour, 20 Minutes
Allergens
Preheat oven to 350 degrees Fahrenheit.
Mix orange juice and poppyseeds in a small bowl. Set aside.
In a standing mixer, combine eggs, sugar, oil, vanilla, and orange blossom water until well incorporated.
In a separate bowl, mix flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix until just combined.
Add orange juice and poppy seeds to mixture.
In a separate bowl (you can use the bowl from the dry ingredients), mix together brown sugar, cinnamon, nuts, and chocolate chips.
Pour cake batter into a greased and floured Bundt pan. Fold in nut mixture.
Bake for 50-60 minutes.
Allow to cool completely prior to removing from Bundt pan.
Mix together icing ingredients and drizzle over cake. Garnish with pomegranate seeds and orange zest.
