• 2/3 cup sugar
• ¼ cup lime juice (from 1 ½ limes)
• ½ teaspoon pure vanilla extract

Method

Preheat the oven to 350°F. Grease and flour a Bundt or tube pan.

In a large bowl, or the bowl of a food processor fitted with a metal blade, whisk or pulse the sugar and lime zest until mixed. Add the eggs, lime juice, and vanilla and process or whisk for a few seconds to combine. Add the melted margarine and oil and process or whisk for 10 seconds. Add the flour, baking powder, and salt to the batter and process or whisk again. Add the poppy seeds and process or whisk just to mix in.

Use a silicone spatula to pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a wooden skewer inserted comes out clean. (Do not discard the skewer; you will use it to glaze the cake.)

Place the ingredients for the glaze in a small, heavy-bottomed saucepan and bring to a boil. Turn the heat down to medium and cook uncovered, stirring often, for 4 to 5 minutes, until the glaze thickens.

Place the cake on aluminum foil or on a metal rack over a cookie sheet. Take the skewer you used to test the cake and poke holes all around the top and sides of the cake. Use a pastry brush to brush the glaze all around the cake, making sure to cover all the sides. Use up all the glaze; it usually takes two times around to brush the entire cake. 

Serves: 12 - 15.

Storage: Once the glaze has set and cake completely cooled, store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.

Reprinted with permission from The Kosher Baker by Paula Shoyer, Brandeis University Press/University Press of New England 2010.       click for book review

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