For Purim, make this cake in miniature loaf pans (usually 12 mini loaves per baking tray) and pack 2 or 3 of them in each Purim basket. This an especially moist, fragrant cake. You can substitute half and half or orange juice (for a pareve cake) for the evaporated milk, but the milk makes for a fine-textured, delicately crumbed loaf.
Yield: 12 to 14 servings
- Preheat the oven to 350°F. Grease two 8 1/2 by 4 1/2-inch loaf pans, one large 12-cup Bundt pan, or a 12-portion mini-loaf pan. (If using miniature loaves for a Purim basket, first spray the loaf pan generously with nonstick cooking spray, then line each mold with a paper baking cup widened to fit the loaf molds. This will make the loaves easy to remove and lend them that professional look.)
For the cake
- Using a whisk or in an electric mixer, blend the sugar and oil. Beat in the eggs. Stir in the evaporated milk, vanilla, frozen orange juice, zest, and poppy seeds and beat well. Add the flour, salt, and baking powder, and blend until smooth. Pour the batter into the prepared pan(s). Bake for 50 to 60 minutes, depending on the pan(s) used. When a toothpick inserted in the center comes out clean, the cake is done. Cool in the pan for 10 minutes, then invert onto a cake rack.
For the glaze:
- In a small saucepan, mix together the glaze ingredients. Stir over low heat until the sugar is dissolved (about 5 minutes). Let cool, then drizzle over the cooled cake(s). Gather together the drippings and drizzle on the remaining glaze again.
Marcy Goldman is a cookbook author of several titles including the upcoming The Newish Jewish Cookbook (February 2019 River Heart Press) and host of the popular website, www.Betterbaking.com. This recipe is reprinted with permission from The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking (River Heart Press).