Mother's day orange-poppy seed cake

 
                    Mother's Day Orange-Poppy Seed Cake
 
 Recipe By     : Woman's Day Magazine
 Serving Size  : 20   Preparation Time :0:50
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CAKE
    1      cup           plus 4 tablespoons unsalted butter -- softened
    2      cups          granulated sugar
    1      tablespoon    freshly grated orange peel
    4      teaspoons     baking powder
      1/2  teaspoon      baking soda
      1/2  teaspoon      salt
    4      large         eggs
      1/4  cup           poppy seeds
    3 1/2  cups          all-purpose flour
    1 1/3  cups          buttermilk or plain low-fat yogurt
 					
                         ORANGE SYRUP
      1/2  cup           orange juice
      1/3  cup           granulated sugar
 					
                         FROSTING
      1/2  cup           unsalted butter -- softened
   16      ounces        cream cheese (not reduced-fat)
    2      teaspoons     vanilla extract
    4      cups          confectioner's sugar
                         roses and leaves -- directions follow
 
 1.  Heat oven to 350 F.  Lightly grease and flour two 9x2-inch round cake
     pans.  Tap out excess flour.
 
 2.  CAKE:  In a large bowl with an electric mixer on high speed, beat butter,
     sugar, orange peel, baking powder, baking soda and salt until pale and
     fluffy, about 3 minutes.  Add eggs one at a time, beating well after each
 	(batter may look curdled).  Beat in poppy seeds until blended.	Reduce
    speed
     to low and beat in half the flour, all the buttermilk, then the remaining
     flour just until blended.  Divide batter between prepared pans and spread
     evenly.
 
 3.  Bake, switching position of pans halfway through baking, 45 to 50 minutes
or
     until a wooden pick inserted in center comes out clean.  Cool in pans on a
     wire rack 10 minutes before inverting cakes on rack.  Poke holes with a
     toothpick, about halfway through layers at 1 to 2 inch intervals.
 
 4.  SYRUP:  Stir orange juice and sugar until sugar dissolves.  Spoon a
     tablespoon at a time over warm layers.  Let cool completely.
 
 5.  MEANWHILE MAKE FROSTING:  Beat butter, cream cheese, and vanilla in a
     large bowl on medium speed until blended.  Reduce speed to low and beat in
     confectioners' sugar until blended.
 
 6.  Place 1 cake layer, smooth side up, on a serving plate.  Spread top with 1
     cup frosting.  Top with second cake layer, smooth side up.  Spread
     remaining frosting over top and sides.
 
 7.  Up to 2 hours before serving, decorate cake with the roses and leaves.
     Leave at room temperature.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Planning Tip:  The cake can be baked and frosted up to 3 days ahead.
         Wrap loosely with plastic wrap and refrigerate.  Bring to room
         temperature before serving.