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This recipe for POPPY SEED CAKE, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Richins
Added: Thursday, May 14, 2009


1 package (18 oz.) yellow cake mix
1 package (3 3/4 oz) INSTANT French Vanilla pudding mix .
4 eggs
1 cup thick sour cream
1/2 cup water
1 teaspoon rum flavoring (vanilla or lemon)
1/2 cup butter or margarine, melted (or use butter-flavored oil.)
1/4 cup poppy seeds


Combine cake and pudding mixes, eggs, sour cream, water flavoring, butter and poppy seeds in large bowl of electric mixer.
Blend well on low speed, then beat at medium speed for 5 minutes.

Pour batter into well-greased and lightly floured Bundt cake pan. Bake at 350 degrees F. for about 45 minutes, or until cake tests done.

Remove from oven and cool in pan for 15 minutes. Turn out onto cake rack and cool completely. Sift a light dusting of powdered sugar over cake, if desired. Or use a Lemon Glaze

1 cup powdered sugar
2 Tablespoon water
2 Tablespoon lemon juice.
Mix and pour glaze over cake while cake is still hot.

Personal Notes:
Personal Notes:
This cake recipe is from the Lion House Cookbook




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