Citrus and Poppyseed Loaf

• 250g block PHILADELPHIA Light Cream Cheese, softened
• 3/4 cup caster sugar
• 1/2 cup orange juice
• 3 x 55g eggs
• 2 tablespoons poppy seeds
• 1 tablespoon finely grated orange rind
• 1 1/2 cup self raising flour, sifted
• 1/2 cup caster sugar, extra
• 1/4 cup orange juice, extra

1. Beat together the Philly*, sugar, orange juice, eggs, poppy seeds, and orange rind for 2 minutes or until smooth.
2. Slowly beat in the flour until combined.
3. Spoon into a lightly greased and lined 9 x 18cm loaf tin.
4. Bake at 180C for 50 minutes or until cooked through.
5. Gently heat together the extra sugar and orange juice, then pour over the cake.
6. Allow to stand 10 minutes before turning out to cool.

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

Taken from www.kraftrecipes.com/recipes/citrus-poppyseed-loaf-102899.aspx (may not work)