"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Very moist Poppy Seed Cake Recipe

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

Contributor:  
Contributor:  
Mary Blaschke

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp sugar
2 tsp cinnamon
1 lemon cake mix
1 small box of vanilla instant pudding
4 eggs
1/2 c vegetable oil
1 c orange juice
1 tsp almond extract
1/4 c poppy seeds
1/2 c almond slices slightly and lightly toasted

Directions:
Directions:
Preheat oven to 350.
Mix sugar and cinnamon; sprinkle into greased bundt or angel food cake pan. Shake out excess sugar mixture.
Combine remaining ingredients in large mixing bowl; beat for 5 minutes. Do not underbeat. Batter should be thick and creamy. Pour into prepared pan. Bake for 45 minutes; remove from oven. Cool in pan for 20-30 minutes. Remove from pan and put almond slices on top, if desired. Cool thoroughly before slicing.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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