Best Citrus Poppy Seed Cake

I do not think I exaggerate when I say that some of us put our offering in the plate with a kind of triumphant bounce as much as to say: “There – now God will feel better!” I am obliged to tell you that God does not need anything you have. He does not need a dime of your money. It is your own spiritual welfare at stake in such matters as these. You have the right to keep what you have all to yourself – but it will rust and decay, and ultimately ruin you.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Vegetables, Eggs	Canadian	Cakes, Mix	4	Cakes

INGREDIENTS

8	c	Cake-and-pastry flour
6	c	Granulated sugar
1/4	c	Baking powder
2	t	Salt
3 1/3	c	Basic Cake Mix [above]
3/4	c	Milk
2	T	Poppy seeds
1	T	Orange rind, grated
2	t	Lemon rind, grated
1/2	c	Vegetable oil
2		Eggs
2	t	Vanilla
1		Cream cheese [250g]
2	t	Vanilla
1	c	Icing sugar, sifted
		minutes.

INSTRUCTIONS

Basic Cake Mix:  In large bowl, mix together flour, sugar, baking
powder and salt  until well combine.  [To store: transfer to airtight
container, store in cool dry place  for up to 2 months. Stir well
before using.]  Makes enough for 4 cakes.  Cake  In large bowl and
using electric mixer at medium speed, beat BAsic  Cake Mix, milk, poppy
seeds, orange and lemon rinds for 2 minutes.  Add oil, eggs and
vanilla; reduce speed to low and beat for 1 minute.  Pour into greased
9-inch square cake pan; bake in 375F 190C oven for  35 minutes or until
cake tester inserted in centre comes out clean.  Let cool in pan on
rack.  Icing  In bowl, beat cream cheese with vanilla at medium speed
for 30  seconds or until blended. Add icing sugar; beat for 1-1/2
minutes or  until smooth and creamy. Makes 1-1/2 cups  Cake Tips:  to
measure dry ingredients properly, spoon into dry measure until  heaping
without packing or tapping, then level off with straight edge  of
knife. Beating times for cakes should be followed precisely; if  times
are shortened, cake will lack structure; if lengthened, cake  will be
tough. Cakes can be well wrapped and frozen for up to 2  weeks. Bake as
cupcakes in 18 paperlined muffin cups in 375F 190C  oven for  Source:
Canadian Living magazine, Oct 94 Presented in article by  Elizabeth
Baird: "Baking Up The Best" Recipe by Canadian Living Test  Kitchen
[-=PAM=-]   PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #343
From: "Paul A Meadows" <PA_Meadows@msn.com>  Date: Sat, 14 Dec 96
22:04:09 UT

A Message from our Provider:

“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1505 Calories From Fat: 286 Total Fat: 32.4g Cholesterol: 96.7mg Sodium: 2687.6mg Potassium: 155.8mg Carbohydrates: 308.5g Fiber: <1g Sugar: 302.9g Protein: 5.5g