Instructions:

Measure out all your ingredients, rub the orange zest in the sugar, that will help distribute it evenly. Into a medium bowl, add the flour, baking powder and salt, stir or whisk briefly

Pre-heat your oven to 355°F (180°C), butter or spray your Bundt cake mold with non-stick spray

Into the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar, start on low speed, once all the sugar is in the butter, increase the speed to high and cream for about 3 to 4 minutes

Add the eggs, incorporate on medium high speed

Add the flour and milk in 3 additions alternately, starting with the flour (3 times flour, 2 times milk)

Add the poppy seeds, whisk in, then the candied fruit, whisk in, check with a spatula that there is no remaining dry flour at the bottom of your bowl and pour the batter evenly into your mold

Into the oven for about 30 minutes then reduce the heat to 340°F (170°C) and bake for 25 minutes or until a toothpick inserted into the center will come out clean

Let cool for about 20 minutes on a wire rack, run a knife or offset spatula around the cake before unmolding

Let cool completely before glazing

We are not crazy for thick glaze in my house so I just add 2 or 3 teaspoons of lemon juice to a cup of powdered sugar, let dry, then sprinkle some powdered sugar to taste and decorate with a few cookies and sugar pearls