Poppy Seed Cake

Recipe From Nancie Steddin

 

1

box yellow cake mix

1

box Jell-O French vanilla pudding

1/2 C

poppy seeds

1/2 C

vegetable oil

4

eggs

1 C

sour cream

1/2 C

sherry

 

 

1.    Preheat oven to 350.

 

2.    Combine all ingredients into a large bowl or the bowl of a stand mixer.  Mix on medium speed for 5 minutes

 

3.    Pour into greased and floured bundt pan.

 

4.    Bake for 1 hour test for doneness with a toothpick.

 

5.    Cool in pan for 15 minutes to give the cake a chance to pull away from the sides.

 

6.    Carefully flip onto a cooling rack and allow to cool completely.

 

7.    Dust with powdered sugar only after cake has cooled .

 

Notes: