Today’s recipe is from my neighbor Sheri. We have been neighbors for about 16 years and we have shared a lot of meals together and some great recipes during those 16 years.
This is one of my favorite recipes that Sheri has given me.
I made this cake for Sunday dinner last week.
Warning: it does contain alcohol. But I figure after it bakes for an hour at 350 degrees there’s not much, if any left.
You will need a lot of poppy seeds for this recipe – it calls for 1/2 cup. I only had 1/3 cup and it still tasted great. Oh by the way Sheri, I went into your house when you were out of town this weekend and borrowed your poppy seeds. I used them all but will buy you some new ones today!! (No worries, readers, we do this a lot. We have keys to each others house!)
The recipe starts with a cake mix. If you are anti-cake mix you can check out Melanie’s great recipe for homemade yellow cake mix. With the addition of a box of pudding and sour cream this cake is nice and moist. The creamed sherry and poppy seeds give it an amazing flavor too.
I also love the frosting that you drizzle over the top and found myself scrapping the extra off the counter top to eat!! This cake is so good it doesn’t need anything else to go with it – no whip cream, no ice cream, nothing! I did add a strawberry for garnish.
It is good cake!
Poppy Seed Cake
1 yellow cake mix (plain, no pudding)
1 small instant vanilla pudding mix
1 C sour cream
1/2 C melted butter
1/2 C cream sherry
1/2 C poppy seeds
Preheat oven to 350 degrees. Spray bundt pan with cooking spray and then flour lightly, shake off excess. Combine all ingredients and beat for 5 minutes. Pour into pan and bake for about 1 hour.
1/3 C butter
2 C powdered sugar
1 1/2 tsp. vanilla
2-4 Tbsp. hot water
Melt butter. Stir in vanilla and sugar. Add water to right consistency. Drizzle over top of cake.