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Country Poppy Seed Cake

Country Poppy Seed Cake
Poppies are our state flower, and each spring the fields in this area are a brilliant orange mass of poppies. That's when we make this poppy seed cake. It's especially fitting when we picnic where the poppies are plentiful.
12-16 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1/4 cup poppy seeds
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1 package white cake mix (regular size)
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 cup water
  • 1 teaspoon almond extract
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 teaspoons milk

Directions

  • In a large bowl, combine the poppy seeds, pudding and cake mix. Add
  • the oil, eggs, water and almond extract. Beat on low speed until dry
  • ingredients are moistened. Increase speed to medium and beat for 2
  • minutes. Combine sugar and cinnamon; sprinkle into a greased fluted
  • 10-in. tube pan.
  • Pour batter into pan and bake at 325° for 1 hour or until a
  • toothpick comes out clean. Allow cake to cool 10 minutes before
  • removing to a wire rack. Combine glaze ingredients and drizzle over
  • cooled cake. Yield: 12-16 servings.
© Taste of Home 2013

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Country Poppy Seed Cake (continued)

Nutrition Facts: 1 serving (1 slice) equals 284 calories, 12 g fat (2 g saturated fat), 53 mg cholesterol, 353 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013