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Contest-Winning Poppy Seed Bundt Cake Recipe
Contest-Winning Poppy Seed Bundt Cake Recipe photo by Taste of Home

Contest-Winning Poppy Seed Bundt Cake Recipe

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Since this moist cake keeps so well, you can make it the day before serving. It freezes beautifully, too. Flavored with almond extract and poppy seeds, it's great for taking to a picnic or potluck or to present as a hostess gift.
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 12-14 servings

Ingredients

  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup canola oil
  • 1 tablespoon poppy seeds
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon butter flavoring
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2-1/2 cups sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon butter flavoring

Nutritional Facts

1 serving (1 slice) equals 442 calories, 18 g fat (3 g saturated fat), 49 mg cholesterol, 155 mg sodium, 65 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, beat eggs, milk, oil, poppy seeds, extracts and flavoring. Combine the flour, sugar, baking powder and salt; add to egg mixture until blended.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, combine glaze ingredients until smooth. Drizzle over cake. Yield: 12-14 servings.
Originally published as Poppy Seed Bundt Cake in Country Woman November/December 2004, p29

Nutritional Facts

1 serving (1 slice) equals 442 calories, 18 g fat (3 g saturated fat), 49 mg cholesterol, 155 mg sodium, 65 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Contest-Winning Poppy Seed Bundt Cake(1)

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MY REVIEW
Reviewed Jan. 21, 2010

So easy to make and delicious too.

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