29 October, 2012

Poppy Seed Cake | A Taste of New England

Poppy Seed Cake ingredients
Makes 1 Bundt cake
1 box double-layer yellow cake mix
1 (3.5-oz) pkg instant vanilla pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup cream sherry
1/3 cup poppy seeds


Preheat oven to 350ºF.

In the large bowl of a mixer, combine all ingredients; stir to blend. Beat at Medium speed for 5 minutes. Pour into ungreased 10-inch Bundt pan. Bake in preheated oven for 50 minutes. Cool in pan on rack for 25 to 30 minutes; invert.

This Poppy Seed Cake recipe is from The Junior League of Worcester, Inc, A Taste of New England (Memphis: The Wimmer Companies, Inc, 1990), 231.

You might like:
Poppy Seed Bread

No comments:

Post a Comment