Mother’s Day Orange-poppy Seed Cake

-ORANGE SYRUP-
1/2 c Orange juice
1/3 c Granulated sugar

FROSTING
1/2 c Unsalted butter; softened
16 oz Cream cheese (not
-reduced-fat)
2 ts Vanilla extract
4 c Confectioner’s sugar
Roses and leaves; directions
-follow

1. Heat oven to 350 F. Lightly grease and flour two 9×2-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.