"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cakes- Poppy Seed Bundt Cake Recipe

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This recipe for Cakes- Poppy Seed Bundt Cake, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charise Johnson
Added: Thursday, May 10, 2007


1 pkg. yellow cake mix
1 pkg. instant vanilla pudding (3 oz)
5 large eggs
1/2 cup oil
1 cup water
1/4 cup poppy seeds

Mix well. Bake in greased and floured bundt pan at 350 for 35-45 min.
Remove from oven slightly before done---it will finish baking in the pan.
Cool a little and invert on plate to finish cooling before adding glaze:

1/2 tsp. butter extract
1/2 tsp. almond extract
1/4 cup OJ
3/4 cup sugar

Heat until sugar dissolves. Cool until thickened and drizzle over cake.




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