Orange Poppyseed Cake with Chocolate Pomegranate Glaze

Erin Grunstein Recipe By
 
  • Cooking and Prep: 1 h 20 m
  • Serves: 6
  • Contains:

Ingredients (19)

Cake

Icing (optional)

Garnish

Start Cooking

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Mix orange juice and poppyseeds in a small bowl. Set aside.

  3. In a standing mixer, combine eggs, sugar, oil, vanilla, and orange blossom water until well incorporated.

  4. In a separate bowl, mix flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix until just combined.

  5. Add orange juice and poppy seeds to mixture.

  6. In a separate bowl (you can use the bowl from the dry ingredients), mix together brown sugar, cinnamon, nuts, and chocolate chips.

  7. Pour cake batter into a greased and floured Bundt pan. Fold in nut mixture.

  8. Bake for 50-60 minutes.

  9. Allow to cool completely prior to removing from Bundt pan.

  10. Mix together icing ingredients and drizzle over cake. Garnish with pomegranate seeds and orange zest.

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