Pumpkin, Orange and Poppy Seed Cake

This is my take on the recipe from "Bake, The Essential Companion," by Alison Thompson. Its a super moist and flavorful cake. Next time, I need to use a bigger pan, so more of the syrup will be absorbed into the cake. 

Ingredients

1 1/3 cups unsalted butter, diced, softened

1 1/2 cups superfine sugar

4 eggs

Grated zest of 3 oranges

Grated zest of 3 lemons

1/4 cup poppy seeds

2 2/3 cups self-rising flour, sifted

1 1/4 cups canned organic pumpkin (not pumpkin pie filling)

Syrup

1 1/2 cups sugar

6 tbsp freshly-squeezed orange juice

6 tbsp freshly-squeezed lemon juice

1. Preheat the oven to 325 degrees. Line a 10-in round or square pan with parchment paper.

2. Beat the butter and superfine sugar, in the bowl of an electric mixer fitted with the paddle attachment, on high speed for 5 minutes until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the orange and lemon zests, poppy seeds, sifted flour and pumpkin. Mix on low speed until combined.

3. Spread the mixture into the prepared pan. Bake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. (While cake is baking, prepare the syrup.)

4. To make the syrup, combine the sugar, lemon juice and orange juice in a small saucepan. Bring to a boil, stirring, then remove from the heat.

5. Pour the hot syrup over the cake as soon as it comes out of the oven. Allow the cake to cool completely in the pan. 

Place parchment paper in the bottom of the pan. This will make it easier to remove the cake later.

Beat the butter and sugar.

Beat till pale and creamy.

Add the lemon and orange zests. 

Shift the flour into the mixing bowl.

Add the pumpkin.

Save the lemons and oranges for juicing.

Add the poppy seeds and mix together.

Spread the batter into the prepared pan and bake.

Enjoy!