Orange Poppy Teacake

• 250g block PHILADELPHIA Light Cream Cheese, softened
• 1/2 cup low fat margarine
• 3/4 cup caster sugar
• 3 x 55g eggs
• 2 tablespoons orange rind Safeway 1 lb For $0.79 thru 02/09
• 1/2 cup orange juice
• 2 cups self raising flour, sifted
• 2 tablespoons poppy seeds
• Topping
• 1/4 cup orange juice
• 2 tablespoons caster sugar

1. Beat Philly*, margarine and caster sugar for 3 minutes or until light and fluffy.
2. Add eggs, orange rind, orange juice, sifted self raising flour and poppy seeds.
3. Beating for a further minute or until well combined.
4. Spoon into a greased loaf tin 24cm x 13cm.
5. Bake on middle shelf at 180C for 1 hour.
6. Leave in tin to cool slightly before removing.
7. Topping: Warm orange juice dissolving sugar in juice.
8. Pierce cake randomly with a skewer, pour syrup over cake, stand for 10 minutes before turning out to cool.

block philadelphia, margarine, caster sugar, eggs, orange rind, orange juice, flour, poppy seeds, topping, orange juice, caster sugar

Taken from www.kraftrecipes.com/recipes/orange-poppy-teacake-103027.aspx (may not work)