Citrus season is coming quickly, so save this recipe for almond orange poppyseed pound cake to make when those fresh oranges come in season! Delicate, perfectly cakey and crumbly, this pound cake is best served with a cup of tea!
Dish Count :: 1 Stand Mixer, 1 large mixing bowl, 1 Loaf Pan
I am diving in deep to fall. It is my favorite season. My tall boots came out of the closet after a long year away, my puffy vests and flannel are here to stay. I embrace my love of “basic bitch” style. It’s a cross between lumberjack chic and Han Solo. Please don’t call “What Not To Wear” on me.
Last weekend we hit up the pumpkin patch, all layered up and ready for fun. Last October, when Emmett was only two weeks old, I was still sore, puffy, and had a catheter in, we loaded up and went to the pumpkin patch to soak up whatever I could of fall. He was wrapped up in the gingham ring sling we had for him, a little cozy and sleepy potato with an orange hat on. I had somehow shimmied into a pair of skinny jeans I had, my favorite tall black boots, black maternity sweatshirt and my red puffy vest. It was the most “me” I had felt since delivery, and it was good.
Fast forward one year, and as my mom and I sat in the car with a sleeping baby, waiting for the pumpkin patch to open, she swiped through her phone to show me the photos she had taken of me and Emmett, and I looked at what I was wearing that day, and I was literally wearing the exact same thing one year later. Right down to the black maternity sweater that is just slouchy enough to be cute, the dark jeans, boots and red vest. The only difference, a one year old baby clinging to me instead of a newborn.
The whole family, my sister and her kiddos and fiance, mom and step-dad, me and Emmett all hit up the local pumpkin patch, looked at the animals, ran the corn maze, did some shopping, sling shotted pumpkins, and ran around the patch picking out the perfect orange orb of fall for everyone. This farm was more carnival than farm, with fair food stands, smoked turkey legs, corn dogs, facepainting and more. It was awesome in every way.
The big kids got to go run through the maze, ride the bikes, run among the pumpkins, trying to pick up the largest ones, convincing themselves they could carry them.
Emmett is still sensitive to loud sounds, and overwhelmed when something startles him. At the pumpkin slingshot, we found out the hard way that for every bullseye the sirens blair across the farm. Alligator tears, sobs and panic took over, as he buried his head into my shoulder and wept.
But the light in his eyes when he say a field of bright orange pumpkins was just magical. He was so excited to cruise among them, touch every single one, and bang on them all, testing the quality of percussion of each one. We found two little ones for him that we spent a few minutes on Saturday finger painting just for him. More paint ended up on himself and the kitchen floor than on the pumpkin, but it was fun to see him stare at the paints, squish it in his tiny and dimpled hands, and leave little paw prints in his wake. He would make a terrible burglar, leaving his tracks everywhere.
At the end of the pumpkin patching adventures, chilly, tired and loaded with pumpkins for all of the kids, and delicata and spaghetti squashes for me, we reached the grandparent’s pick up to find a surprise! Jon had the tailgate down, camp stove on, and hot apple cider bubbling away for all of us to enjoy. We (family friendly) tailgated at the pumpkin patch. Loaded with spices, and a hint of orange, it was the best cider in the world. Not too sweet, not too spicy, and a perfect match for an adult version with some bourbon – if I do say so myself. My mom made cookies and we all cheersed for our family adventure.
Tailgating at a pumpkin patch. That’s just how my family rolls. HA!
When the cool weather hits, I dive head first into all things pumpkin flavored. But as the seasons move on from pumpkin and into citrus around the holidays I am right there, eating mandarin oranges every day. It’s the progression of the season. I love filling up on the warm and comforting spices of the fall, and then gobbling up the bright flavors of Christmas oranges. This almond orange poppyseed pound cake it perfect all year long, but it is going to be served again and again when the winter holidays and Christmas come around. The almond and poppy seed are warm and inviting, with the brightness of orange zest mixed into the batter and iced on top. It’s the perfect pound cake for any time of year, but idea for winter when you need a pop of bright flavor in the cool and dark days.
A thick slice of this almond orange poppyseed pound cake with a hot cup of tea is the epitome of stormy winter nights.
Need more cake recipes like this one? Try some of my favorites below!
Or these other from fabulous bloggers!
Almond Orange Poppyseed Pound Cake
Almond Orange Poppyseed Pound Cake
- 2 cups Flour
- 2 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Butter, softened
- 1 1/4 cup Sugar
- 1 tsp Vanilla
- 1 tsp Almond Extract
- 2 Tbsp Poppyseeds
- Zest of 1 Orange (approx. 1 Tbsp)
- 3 Eggs, room temperature
- 2/3 cup Milk
- 1 cup Powdered Sugar, sifted
- 2-3 Tbsp Orange Juice
- 1/4 tsp Vanilla or Almond extract
- Pinch of Salt
Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan. Or grease and line with parchment paper. In a large mixing bowl, whisk together the flour,baking powder and salt.
In another large bowl, beat the shortening (or butter), until light and fluffy. Scrape down sides of bowl as necessary. Beat in the sugar, vanilla and almond, and beat until light and fluffy again, about 2 minutes. Scrape down sides of bowl. Mix in the orange zest and poppy seeds. Beat in one egg at a time, at least 30 seconds in between additions. Scrape the bowl, as necessary.
Add in the flour, and milk, in three separate additions, alternating between them. Mix until just combined, and no more.
Pour the batter into the loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean. Set aside on a cake rack to cool.
Orange Icing –
In a small bowl, whisk together the powdered sugar with orange juice, starting with 2 tablespoons, and adding more until you get a thick but pourable consistency. Add in the vanilla/almond and pinch of salt. Pour over the bread and spread to cover the top of the loaf. Allow it to set.