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"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

Candlelight Cake aka Mom's Poppy Seed Cake Recipe

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This recipe for Candlelight Cake aka Mom's Poppy Seed Cake is from The Mikunda Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. Yellow Cake Mix (2 layer size)
1 pkg. Instant Vanilla Pudding (4 serving size)
4 Eggs
1 Cup Sour Cream
1/2 Cup Oil
1/2 Cup Water
1/4 Cup Poppy Seeds

Glaze:
1 1/2 Tbsp. Milk
1 Tbsp. Orange Juice
1 1/4 Cups Powdered Sugar
1 Tbsp. Butter
1/2 tsp. Grated Orange Peel
Directions:
Directions:
Combine cake mix, pudding mix, eggs, sour cream, oil, water and poppy seed in a large mixer bowl. Beat at medium speed for 2 minutes. Pour into a greased 10" bundt pan. Bake at 350º for 50 minutes or until cake tester comes out clean. Cool in pan for 15 minutes. Remove from pan and finish cooling. Spoon glaze over cooled cake, letting it drizzle down the sides.

Orange Butter Glaze:
Beat milk, butter and orange juice until butter is incorporated. Stir into powdered sugar and orange rind in a small bowl and beat until smooth.
Personal Notes:
Personal Notes:
When I go to Mom's for a visit, she usually has this cake ready and waiting!

 

 

 

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