8 tablespoons sweet butter, softened
1 1/2 cups granulated sugar
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Longmont Dairy Milk
1 teaspoon vanilla extract
1/2 cup poppy seeds (optional)
Grated zest of 1 1/2 oranges
Orange colored frosting
1 ice cream cone
Green colored frosting
Grease a 10 inch bundt pan. Preheat the oven to 350 degrees.
Cream the butter and sugar, beating until light. Beat in egg yolks individually. Sift or mix together the flour, baking powder, and salt. Add small amounts of the dry ingredients to the butter and sugar mixture, alternating with parts of the milk. Mix well after each addition.
Fold in the poppy seeds, vanilla, and grated orange zest. Pour batter into the greased bundt pan.
Set on the middle rack of the oven and bake for 50-60 minutes. Let cool in the pan for 30 minutes before turning out onto a cake rack.
When cake has cooled, decorate as a pumpkin with the orange frosting. Frost the ice cream cone green to use as a stem. Or dribble with an Orange Glaze made from 1/3 cup orange juice, and 1/3 cup sugar, heated for about 6 minutes, until it forms a syrup.