I usually save this recipe for special occasions like Christmas, but it made the perfect treat for such a sweet night! Each batch makes four little loaf cakes (use 5-3/8" x 3-1/4" x 1-7/8"-pans). Wrap them in foil and they can be saved for about a week at room temperature. Add a bow and they make great gifts!
Orange Poppy Seed Pound Cakes
(adapted from a recipe from the original Victoria magazine)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cup sugar
2-1/2 sticks butter, room temperature
1/3 cup fresh-squeezed orange juice
1-1/2 teaspoon almond extract
1/4 cup poppy seeds
Preheat oven 350. Mix flour, baking powder and salt in a medium bowl. In a large bowl beat sugar and butter together, add eggs one at a time, then orange juice and almond extract. Fold in the poppy seeds. Divide batter into four buttered and floured pans. Bake for 55 minutes, let the pans cool for 10 minutes, then enjoy!
(Note: the original recipe calls for an additional 1/2 cup sugar, which makes it too sweet for my taste, 1 tablespoon grated orange peel, and 1 teaspoon of vanilla extract instead of the almond extract.)