Mom’s Poppyseed Cake

My mom has made this as long as I can remember — it’s the cake that we request most often, when we go home.  The texture is less delicate than a boxed cake as written; it’s closer to a quickbread, so it cuts well and makes a nice cake to put out on the table if you have guests.

1 yellow cake mix
1 pkg instant vanilla pudding
4 eggs
1 c. sour cream
1/2 c. oil
1/2 c. cream sherry
1/3 c. poppy seeds

Combine everything, beat 5 minutes, bake in a bundt pan at 325-350°F for 1 hour (check after 45 minutes).

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