Tag: cake

Guinness Chocolate Cake

guinnesschocolatecakeHappy St. Patrick’s Day, friends. What better way to celebrate the feast day of Ireland’s famous patron saint than by baking a cake with Guinness, Ireland’s famous stout?

I’ve baked a lot of cakes in my life, and this one is among the absolute best. It has great texture – very soft and fluffy – with a hint of stout against the chocolate. I adapted the original recipe from fellow baking blogger Baker By Nature to include a simple Bailey’s glaze, rather than buttercream and whiskey caramel…though that would have been delicious, too. If you’re having a Guinness today in honor of St. Patrick (and you should), enjoy.

Ingredients

For the cake

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 cups flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 eggs, at room temperature
  • 1 cup full-fat sour cream, at room temperature
  • 8 ounces Guinness
  • 3/4 cup vegetable oil
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract

For the glaze

  • 2 cups powdered sugar
  • 4 1/2 tablespoons Bailey’s Irish Cream

Preparation

Preheat oven to 325 degrees. Spray a 10-cup Bundt pan with nonstick baking spray, the kind that has both flour and oil in it.

In a large bowl, whisk the sugar, brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt together. In another bowl, whisk the eggs, sour cream, Guinness, oil, milk, and vanilla together; add the wet ingredients to the dry ingredients and stir until just combined. Batter will be very thin and bubbly.

Pour into the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean (mine was done at 45 minutes). Remove from oven and cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

To make the glaze, stir powdered sugar and Bailey’s together; place in a piping bag and pipe over the cake. Allow the glaze to set before cutting. Store at room temperature for 2-3 days.

Easter Blossom Cake

orangecake1It’s Easter Sunday, but it’s 35 degrees in Pittsburgh this morning. Spring is an unpredictable season here in western Pennsylvania – it could be 75 and beautiful or 28 and snowing, all in the span of a few days. Mother Nature will do what she likes, and we all have to just go with it.

I like to think Mother Nature would enjoy this cake, not only for its buttercream blossoms but also its flavors. The cake itself is orange, with vanilla buttercream and a mixed berry filling. I didn’t feel like making my filling from scratch, so I heated up about 1/2 cup mixed berry preserves, then combined about 1/2 tablespoon of cornstarch with a few teaspoons of water to make a slurry. I stirred the slurry into the preserves and simmered it for about 8-10 minutes to thicken it, then cooled it in the fridge before using it.

Ingredients

For the cake

  • 1 cup flour
  • 1 teaspoon baking powder
  • dash of salt
  • 8 tablespoons butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • zest of 1 Cara Cara orange
  • 6 tablespoons milk

For the frosting, filling, and decoration

  • 1 cup butter, at room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup Bonne Maman mixed berry preserves, thickened*
  • Pink, yellow, fuchsia, and green gel food coloring

*To use preserves as a cake filling, place 1/2 cup preserves in a small saucepan over medium heat. In a small bowl, combine about 1/2 tablespoon cornstarch and 2 teaspoons water to make a slurry, then stir into the preserves. Simmer until thickened – the mixture will reduce as it cooks. 

Preparation

Preheat oven to 350 degrees. Lightly grease two 6-inch round cake pans, line each with a parchment circle, and lightly grease the parchment.

In a small bowl, combine flour, baking powder, and salt; set aside.

In a mixer fitted with the paddle attachment, cream together the butter and sugar until very well-blended. Add eggs, vanilla extract, and orange zest and beat well to combine, scraping the sides of your bowl a few times.

Add flour and milk alternatively in two batches, beginning and ending with the flour and beating until completely combined.

Pour batter into prepared pans and bake for 18-22 minutes, until a cake tester comes out clean. Remove from oven and allow cakes to cool in the pan for about 5 minutes, then carefully turn out onto a wire rack to cool completely.

To make the frosting: in a mixing bowl, beat butter on medium speed for 1-2 minutes. Add powdered sugar and beat on low, then medium speed, until the sugar is fully incorporated into the butter. Add vanilla extract and beat on medium speed for another 1-2 minutes. You want a spreadable consistency, but not so soft that your flower petals won’t hold their shape.

Place bottom layer of cake on your cake stand or plate and pipe a border just inside the edge of your cake; fill with thickened preserves. Top with the other cake and frost top and sides, covering with an even layer of frosting. Reserve a small portion of white frosting for flower details and another small portion for leaves; tint the remainder of your frosting to your desired shades and pipe flowers to create your design; I used roses, rosebuds, and five-petal flowers, then chilled them until they set before placing them on the cake. I then used two different sizes of closed-star tips to fill in the gaps with the other blooms and added leaves.

Store cake in an airtight container in the fridge; bring to room temperature before serving. Makes about 4-6 servings, depending on your slice size.

Here’s an overhead view of the cake, for a complete view of the flowers:

orangecake2

Marble Cake

marblecake (2)My dog licked this cake. Before you get out the torches and pitchforks and come after me shouting that chocolate isn’t safe for dogs, I assure you that I’m well aware, and no canines were harmed during the licking of this cake. It was unglazed at the time, meaning Tucker’s delinquent tongue connected with the vanilla exterior only. And yes, I cut the piece that he licked and tossed it in the trash, lest anyone end up like Lucy Van Pelt in It’s the Great Pumpkin, Charlie Brown, proclaiming that her lips touched dog lips.

Anyway…marble cake is such a classic, but until yesterday I’d never made one from scratch before. I do remember the marble Duncan Hines cakes of my childhood, when on a very rare occasion (because neither she nor my dad ate chocolate) my mom would make them for my brother and me. This cake was easy to make, though I think I overbaked it just slightly – it was wonderful yesterday, but a bit on the dry side today. Next time, I’ll pull it just a few minutes earlier.

Ingredients

For the cake

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1 1/4 cups (2 1/4 sticks) unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 5 eggs, at room temperature
  • 3 tablespoons cocoa powder
  • 2 tablespoons vegetable oil

For the glaze

  • 1 cup powdered sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Preparation 

Preheat oven to 350 degrees. Generously grease and flour a 10-cup Bundt tin. In a medium bowl, combine flour, baking powder, baking soda, and salt and set aside. In a 2-cup glass measuring cup, stir together milk and sour cream and set aside. In another medium bowl, stir together cocoa powder and oil and set aside.

In a mixer fitted with the paddle attachment, cream together butter, sugar, and vanilla extract until the mixture is fluffy. Add eggs, one at a time, accompanied by 1 spoonful of the flour mixture and beat until just combined. Once all eggs are added, alternatively add flour mixture and milk/sour cream mixture, beginning and ending with flour, until batter is smooth.

Remove 2 cups of vanilla batter and stir into the cocoa/oil mixture to combine completely. Spoon vanilla mixture into your Bundt tin and make a trough through the batter, then add your chocolate batter. Swirl with a knife or small spatula to marble, being careful not to over-mix so you don’t totally blend the two together. Alternatively, you could add vanilla and chocolate batter in layers (vanilla, chocolate, vanilla) and swirl them together, or dollop them in and swirl them – however you achieve your marble is fine with me.

Bake for 50-55 minutes, until a cake tester comes out clean. Remove from oven and cool in the tin on a wire rack for about 20 minutes, then flip onto a wire rack and cool completely before glazing.

To make glaze, stir together powdered sugar and cocoa powder, then add vanilla and 1 tablespoon milk. Add additional milk to reach a drizzling consistency, then pour over the cake, allowing the glaze to drip down the sides.

Lemon Bundt Cake

lemonbundtcakeEarlier this week Mike needed lemon juice for something, so I zested the lemon and saved it for baking. I don’t like to waste ingredients, so I whipped up this lemon bundt cake, an easy recipe that yields a lovely treat. You’ll notice below that the recipe uses the zest from two lemons, but the juice from just one. You can always reserve lemon juice and use it for cooking or baking by storing it in the fridge for 2-3 days.

This recipe is adapted from my poppy seed cake, and next time I think I’ll toss in some poppy seeds for a classic lemon poppy combination. One thing I love about baking is that when you find a reliable recipe, you can adapt it however you like by adding different flavors. I plan to adapt this recipe many times in the future.

Ingredients

For the cake

  • 3 cups flour
  • 2 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, at room temperature
  • 1 1/2 cups whole milk
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon butter extract
  • 1/2 teaspoon lemon extract
  • Zest from 2 medium lemons

For the icing

  • 2 cups powdered sugar
  • Juice of 1 medium lemon

Preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt tin.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In another large bowl, whisk together eggs, milk, vegetable oil, extracts, and lemon zest. Stir in flour in three batches, mixing to combine completely.

Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.

To make the icing, place powdered sugar in a medium bowl and add lemon juice about 1 teaspoon at a time to reach a thicker pourable consistency. Pour over cake and allow to drip down the sides. Allow icing to set before serving.

Store in an airtight container at room temperature for several days; this cake stays moist much longer than I expected. Makes about 12 servings, depending on how generous you are with your portions.

Pumpkin Cake for Two

pumpkin cakeCould you eat an entire pie by yourself? The answer to that question is probably yes. And really, I’m not here to judge. But each year I bake both apple and pumpkin pies for Thanksgiving, and because apple is Mike’s favorite and my mom doesn’t eat much dairy (including the evaporated milk in my pumpkin pie recipe), part of my delicious pumpkin creation goes to waste. Not wanting such a result this year, I chose to bake a little pumpkin cake, perfect for just a few servings. The funny thing is that with the way I frosted it, this cake actually reminds me of a pie.

The original recipe for the cake comes from Carla at Homemade In The Kitchen, a fellow Pittsburgh baker who focuses on small-batch recipes, perfect for just one or two people. I paired her pumpkin cake with some caramel cinnamon buttercream frosting of my own, and I cannot wait to have it for dessert later today. Mike and my mom will enjoy the apple pie I baked yesterday, and Tucker, our new pup, will get some pumpkin puree for his dessert. Everyone wins, and nothing goes to waste. Happy Thanksgiving!

Ingredients

For the cake

  • 1/2 cup flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg, room temperature
  • 1/2 teaspoon vanilla

For the frosting

  • 4 tablespoons butter, at room temperature
  • 1 1/2 – 1 3/4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • About 1 1/2 tablespoons caramel sauce, to taste
  • Cinnamon to taste

Preparation

Preheat oven to 350 degrees. Grease a 6-inch round cake tin and line the bottom with a parchment circle.

In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt; set aside. In another medium bowl, whisk together pumpkin, oil, sugars, egg, and vanilla. Gradually add the dry mixture to the pumpkin mixture, stirring to incorporate completely.

Pour into cake tin and bake for 22-27 minutes, until a cake tester inserted in the center comes out clean; the original recipe said to bake for 22-25 minutes, but my cake needed a few more – everyone’s oven is different. Cool in the tin for 15 minutes, then invert on a wire rack to cool completely.

To make the frosting, beat butter on medium speed for 1 minute, then add powdered sugar and beat on low until all of the sugar is incorporated into the butter. Add vanilla and caramel and beat to combine, about 2-3 minutes. Add cinnamon to taste – truth be told, I didn’t measure this, but rather just sprinkled a few dashes into the mixture and tasted it to see when I’d reached my desired flavor. Frost the cake using an offset spatula; if desired, fit a piping bag with a leaf tip and pipe leaf shapes around the edge.

Store in an airtight container at room temperature for about 2 days; pumpkin cake is very moist and can get soggy if kept longer. Makes one 6-inch cake, about four servings.

Pumpkin Chocolate Chip Cake

pumpkin choc chip cakeWho bakes with pumpkin in July? A woman who is one month away from her kitchen remodel and trying to use up as many ingredients as possible so she doesn’t have to pack them away. Also a woman who hasn’t been very fond of July for many years and wishes it would pass quickly. Basically, me. I am the woman who bakes with pumpkin in July.

While I have some very dear friends who celebrate birthdays this month, July is a melancholy month for me. My dad passed away in July 16 years ago, and a few weeks ago Mike and I said goodbye to our beloved Millie, the best dog who ever lived. So today, as I look forward to fall, to cooler weather, to a complete kitchen, and hopefully, to a new four-legged friend, I present this pumpkin chocolate chip cake. It is beyond delicious, made even better by the abundance of chocolate chips. I hope Mike’s coworkers enjoy it.

Ingredients

  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 15 ounces pumpkin puree
  • 12-ounce bag semisweet chocolate chips

Preparation

Preheat oven to 350 degrees. Generously grease a 10-inch Bundt pan.

In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, and cloves; set aside.

In a large mixing bowl, stir together sugar and oil until very well-combined. Add eggs, 1 at a time, mixing very well after each.

Stir in flour mixture and pumpkin alternatively, stirring until well-combined and smooth. Fold in chocolate chips, then spoon or pour into prepared pan.

Bake for about 45 minutes, then check with a cake tester or toothpick; continue baking for a few minutes at a time, checking frequently, until the cake tester comes out clean. My cake baked for about 50 minutes.

Remove from oven and cool cake in pan for 10 minutes. Flip out onto a wire rack to cool completely before serving. Store in an airtight container at room temperature for 2-3 days.

Makes about 12-16 slices, depending on the size.

Apple Cake

As a woman who doesn’t really like cooked fruit, my experience with fruit-based cakes is fairly limited. I see them all the time on the Great British Baking Show; impressive concoctions involving currants, cherries, and a range of other dried or fresh fruits mixed into spiced batter. Some people have theories about coating fruit in flour before mixing it in; others, like me, just toss it and hope for the best.

This cake is a gift for my friend Arvind and his wife, who just had identical twin girls (and they are beyond adorable). Because no one in my life can mark any major event without some type of baked good, I’ll be dropping this off at their house tomorrow, along with good wishes for the little ones. I hope it’s delicious; the original recipe came from Recipe Tin Eats, and was incredibly easy to make. I can see serving it with caramel sauce or perhaps some vanilla ice cream.

Ingredients

  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 1/4 cups sugar
  • 1 cup vegetable oil
  • 2 eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups chopped Granny Smith apples (about 2 large apples)
  • 1/2 cup flaked almonds

Preparation

Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper on the bottom and sides.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. In a separate bowl, stir together sugar and vegetable oil, then stir in eggs and vanilla extract. Pour into flour mixture and stir until just combined; be careful not to overmix. Stir in apples and pour batter into prepared pan; it will be very thick. Smooth the top and sprinkle on flaked almonds.

Bake for 40-50 minutes, or until a cake tester inserted in the center comes out clean (mine baked for 42 minutes, but the original recipe states that depending on your oven, it can take more than an hour). Remove from oven and place on a wire rack; let cool 10 minutes, then remove outer ring from the pan and allow to cool completely.

Store in an airtight container at room temperature for 2-3 days. Makes about 12 servings.

Pumpkin Pecan Bundt Cake

My mom has some dietary restrictions, and she tends to stay away from dairy. Last night Mike and I went to her house for dinner to celebrate my birthday, and I figured baking a dairy-free cake was the least I could do for the woman who gave me life. After all, she’s the one who did all the hard work, right?

Dairy-free baking isn’t always as challenging as it might seem, and there are many recipes out there that don’t require a range of bizarre ingredients to substitute for butter or milk. Most vegetable cakes, like this pumpkin cake, use oil instead of butter. Such cakes are usually fluffier than butter-based cakes, and tend to keep their moisture longer. And if you choose to bake your cake in a Bundt tin, as I did here, there’s no need for a buttercream or cream cheese frosting; you can whip up a simple glaze icing with just powdered sugar and water. I’m happy to report that Genny loved this cake, so it’s one I’ll make again for her in the future.

Ingredients

  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 15 ounces pumpkin puree
  • 3/4 cup chopped pecans, toasted and cooled
  • 1 cup powdered sugar
  • 4-5 teaspoons water

Preparation

Preheat oven to 350 degrees. Generously grease a 10-inch Bundt pan.

In a medium bowl, combine flour, baking soda, and pumpkin pie spice; set aside.

In a large mixing bowl, stir together sugar and oil until very well-combined. Add eggs, 1 at a time, mixing very well after each.

Stir in flour mixture and pumpkin alternatively, stirring until well-combined and smooth. Fold in toasted pecans, then spoon or pour into prepared pan.

Bake for about 45 minutes, then check with a cake tester or toothpick; continue baking for a few minutes at a time, checking frequently, until the cake tester comes out clean. My cake baked for about 50 minutes.

Remove from oven and cool cake in pan for 10 minutes. Flip out onto a wire rack to cool completely before glazing and drizzling.

To make the glaze, in a small bowl, combine powdered sugar and 2 teaspoons water. Continue adding water until glaze reaches a pourable consistency, then pour over cake and allow to drip down the sides.

Store cake at room temperature for 2-3 days. Makes about 12 servings.

Buttercream Rose Cake

Things I learned to do during Baking in the Time of Coronavirus: Make buttercream roses. My decorating skills are limited at best; I can tint frosting and make some pretty basic designs, but until this cake I hadn’t used a flower nail before. I watched this tutorial from Wilton before I got started, and while my roses are much flatter than the ones in the video, they turned out pretty well.

I used buttercream frosting with a medium consistency, and I’d recommend going with a thicker consistency next time for flowers that aren’t quite as flat. This cake is for my mom’s belated birthday celebration – she turned 74 this past week – and we’re having her over for dinner this evening. She won’t likely eat the buttercream flowers (Genny is a woman who prefers cake to frosting), but this was great practice.

Ingredients

For the cake

  • 8 ounces (1 cup) butter, at room temperature, plus more for pans
  • 8 ounces superfine sugar*
  • 4 eggs, at room temperature
  • 8 ounces self-rising flour
  • 2 teaspoons baking powder

For the frosting

  • 1 1/4 cups butter, at room temperature
  • 4 – 4 1/2 cups powdered sugar
  • 3 teaspoons vanilla extract
  • 3 teaspoons almond extract
  • Yellow, red, pink, and green food coloring

Preparation

Preheat oven to 350 degrees. Lightly grease two 8-inch round cake pans with butter, then line each with a circle of parchment.

In a mixer fitted with the paddle attachment, cream butter and sugar until combined; add eggs one at a time, beating after each addition. Mix in flour and baking powder.

Divide batter evenly between the two cake pans, leveling the tops with a spatula. Bake for 18-20 minutes, then check to see if cakes are done; they will be light golden brown on top, have pulled away from the sides of the pan, and will spring back when pressed lightly.

Remove from oven and allow to cool in pans for 5 minutes; run a butter knife around the edge of each cake and turn onto a wire rack to cool completely before frosting.

To make the frosting, beat butter with your paddle attachment for 2-3 minutes, until fluffy. Add 3 cups powdered sugar and beat on low until the sugar is fully incorporated into the butter. Add vanilla and almond extracts and beat to combine, then add another cup of powdered sugar; you’ll want a medium buttercream consistency that isn’t too stiff, but will hold its shape when you pipe the flowers.

Frost the top and sides of the cake with white, then divide your remaining frosting into two portions, with one portion much smaller than the other for your leaves. Tint the remaining white frosting yellow; I tinted my frosting using the same base color of yellow for the peach and salmon-colored flowers.

Fit a piping bag with a coupler and a plain tip; affix a parchment square to your flower nail with just a bit of frosting. Pipe a cone shape into the center of the nail, then switch tips to your Wilton 104 petal tip. You want the broader end of the tip to be toward the bottom as you pipe; pipe petals, turning your flower nail as necessary. When you’ve reached your desired size, slide the parchment off the nail and place it on a baking sheet. Once all of your flowers are piped, chill them until they’re firm.

To tint my frosting, I used the following color ratios:

Pale yellow – 2 drops yellow liquid food coloring

Peach – 1 drop red and 3 drops yellow liquid food coloring into the existing yellow

Salmon – 1 drop pink gel food coloring into the existing peach

Once the flowers are firm, place them on the cake in your desired arrangement; I also used a bit of buttercream to stick them to the surface of the cake. Tint the remainder of your frosting green; using the Wilton 352 leaf tip, pipe leaves next to your flowers.

Store at room temperature in an airtight cake caddy or cake stand for 2-3 days.

Makes about 10 servings.

Poppy Seed Cake

I love retro things, and this poppy seed cake could not look more retro. Perched under the dome of my glass cake stand, it reminds me of something you’d see on the counter of a diner where waitresses dress in aqua-colored uniforms, coffee is fifty cents a cup, and regulars know each other by name.

Adapted from a recipe I found at Taste of Home, which apparently won grand champion at the North Dakota state fair, this cake has amazing texture and absolutely delicious flavor. It’s almost like a moist pound cake, but not as heavy as a pound cake, and flavor-wise the combination of vanilla, almond, and butter extracts is one I’ve never used before but definitely will again. And because it uses oil instead of butter, this cake is incredibly easy to make, requiring only that you mix the ingredients together with a whisk and spoon. It’s one I’ll make many more times in the future.

Ingredients

For the cake

  • 3 cups flour
  • 2 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, at room temperature
  • 1 1/2 cups whole milk
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon butter extract
  • 1 tablespoon poppy seeds

For the icing

  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon butter extract
  • 3-4 teaspoons orange juice

Preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt tin.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In another large bowl, whisk together eggs, milk, vegetable oil, and extracts. Stir in flour in three batches, mixing to combine completely, then stir in poppy seeds.

Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.

To make the icing, combine powdered sugar, vanilla extract, almond extract, butter extract, and 2 teaspoons orange juice; add enough additional juice to make a thick but pourable icing. Pour over cake and allow to drip down the sides. Allow icing to set before serving.

Store in an airtight container at room temperature for several days; this cake stays moist much longer than I expected.