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Poppy Seed Bundt Cake Recipe

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This recipe for Poppy Seed Bundt Cake, by , is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Nelson - Joan Nelson
Added: Thursday, March 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 package yellow cake mix
1 small package (3.4 oz.) Jello instant vanilla pudding
1 tbsp. poppy seeds
4 eggs
3/4 cup canola oil
3/4 cup sherry

Frosting:
2 cups powdered sugar
5 tbsp. sherry
2 tbsp. butter softened

Directions:
Directions:
1. Turn the oven on to 350 degrees
2. Grease and flour standard size bundt pan (you can use PAM spray baking oil and about 1/4 cup of flour and swirl around pan making sure you cover every bit of the pan and pour out extra flour)
3. Put all the ingredients for the cake into a large bowl and beat with electric mixer for 5 minutes until smooth
4. Pour mixture into the bundt pan and put in oven
5. Bake at 350 degrees for 40 to 45 minutes
6. Remove the cake from the oven and cool for an hour or so (you don't want the frosting to melt)
7. Mix all the ingredients for the frosting
8. Carefully frost the cake on the top and let the excess drip down the sides
9. Before the frosting dries sprinkle lightly with poppy seeds

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Family favorite.

 

 

 

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