"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Poppy Seed Cake Recipe

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This recipe for Poppy Seed Cake, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Kenealey
Added: Saturday, February 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Box Duncan Hines White Cake mix (Can use white, yellow, or French Vanilla whatever you prefer)
1 box Instant Vanilla Pudding Mix
1 cup hot water (from tap, not boiling)
3 large eggs
cup oil
3 Tablespoons Poppy Seeds

Glaze:

1 cup powdered sugar
2 Tablespoons lemon juice (fresh lemon juice is best)

Directions:
Directions:
Put cake mix and pudding mix in a mixing bowl. Add eggs, oil, and water. Mix well. Stir in the poppy seeds. Bake in a greased bundt pan on 350 for about 40-45 minutes. (Watch it closely at the end as baking times may differ slightly.)


Glaze:

Mix powdered sugar and lemon juice. Drizzle over cooled cake.

Preparation Time:
Preparation Time:
1 hour

 

 

 

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