Contest-Winning Poppy Seed Bundt Cake Recipe
- 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 all-purpose flour
- 2-1/2 cups sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 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
- 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.
- 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.
- 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
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Reviewed Jan. 21, 2010
So easy to make and delicious too.