Orange-Poppy Seed Cake

• 2 cups flour
• 1 tsp. CALUMET Baking Powder
• 1 tsp. baking soda
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup (1 stick) butter or margarine, softened
• 1-1/2 cups granulated sugar, divided
• 3 eggs, separated
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. poppy seed
• 1 Tbsp. grated orange zest
• 1/3 cup orange-flavored liqueur
• 1/4 cup orange juice
• 3 Tbsp. powdered sugar

1. Preheat oven to 350F.
2. Combine flour, baking powder and baking soda; set aside.
3. Beat cream cheese, butter and 1 cup of the granulated sugar in large bowl with electric mixer on medium speed until well blended.
4. Add egg yolks, one at a time, beating well after each addition.
5. Add flour mixture alternately with the sour cream, beating well after each addition.
6. Add poppy seed and orange zest; mix well.
7. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
8. Gently stir into cream cheese mixture.
9. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
10. Bake 50 min.
11. or until wooden pick inserted near center of cake comes out clean.
12. Combine remaining 1/2 cup granulated sugar, the liqueur and orange juice in small saucepan; cook on low heat until sugar is dissolved, stirring constantly.
13. Prick hot cake several times with fork.
14. Pour syrup over cake; cool 10 min.
15. Loosen cake from side of pan with spatula or knife.
16. Invert cake onto wire rack; gently remove pan.
17. Cool cake completely.
18. Sprinkle with powdered sugar.
19. Transfer to serving plate.
20. Garnish with quartered orange slices, if desired.

flour, baking powder, baking soda, philadelphia cream cheese, butter, sugar, eggs, s, poppy seed, orange zest, orangeflavored liqueur, orange juice, powdered sugar

Taken from www.kraftrecipes.com/recipes/-19801.aspx (may not work)