Poppyseed Cake

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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.

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.

Poppyseed Cake

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!

Poppyseed Cake

Poppyseed Cake

Ingredients

  • 1 yellow cake mix (plain, no pudding)
  • 1 small instant vanilla pudding mix
  • 4 eggs
  • 1 C sour cream
  • 1/2 C melted butter
  • 1/2 C cream sherry or orange juice
  • 1/2 C poppy seeds
  • Cream glaze:
  • 1/3 C butter
  • 2 C powdered sugar
  • 1 1/2 tsp. vanilla
  • 2-4 Tbsp. hot water

Instructions

  • Preheat oven to 350 degrees.
  • Spray bundt pan with cooking spray and then flour lightly, shake off excess.
  • Combine all cake ingredients and beat for 5 minutes.
  • Pour into pan and bake for about 1 hour.
  • Cream Glaze
  • Melt butter.
  • Stir in vanilla and sugar.
  • Add water to right consistency.
  • Drizzle over top of cake.

 

1 yellow cake mix (plain, no pudding)

1 small instant vanilla pudding mix

4 eggs

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.

Cream glaze:

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.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. Barbara says

    I have the same recipe except the pudding called for is coconut cream, one of our favorite cakes. Nice to make in small loaf pans for holiday gifts.

  2. Joan C. says

    Beautiful! On one of your antique cake plates?
    Love poppyseed bread, but have never made a cake. Will have to try this. Thanks.

  3. lynn says

    We LOVE this cake and have it so often. It is another most requested recipe of mine as well. It goes to a lot of potlucks with me. However, your glaze is a new one to me. I can’t wait to try it out.

    Here’s our glaze if you ever want to try it. It’s SOooo yummy!!!!

    Glaze
    1 cup sugar
    1/4 cup orange juice (or same juice you used in the cake – my recipe uses 1/2 orange juice added to the batter. Or you can use pineapple juice.)
    1/2 cup butter (1 cube)
    Bring ingredients to a boil and keep bubbling until ready to brush on cake.
    One cake has cooled for the 10 minutes, brush the bottom of the cake with some of the glaze. Then invert cake on to a cooling rack.
    Place a cookie sheet under the cooking rack and brush remaining glaze all over the cake. Allow cake to cool for a little more (about 50 minutes) and then serve.

  4. says

    I’d love the full Non-Prohibitionist recipe please!

    ALSO – when do you leave for London? I’ d love to get together and make garden marker utensils. Is day time or evening time better? Email and let me know. I’d love to FINALLY get to meet you in person.

    xoxo MMW

    • says

      I accidently left out the cream sherry – I always make it with the cream sherry. When I get home from London I will post the correct version. Can’t remember how much it called for. Definitely love to get together to make garden markers – evenings would be better for me. I’ll email when I’m back!

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