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


  • 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
  • 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 slice: 442 calories, 18g fat (3g saturated fat), 49mg cholesterol, 155mg sodium, 65g carbohydrate (43g sugars, 1g fiber), 5g protein.


  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

Reviews for Contest-Winning Poppy Seed Bundt Cake

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agalleske User ID: 3525705 260999
Reviewed Feb. 8, 2017

"The cake was so moist and so good! I can see how the ones daughter made it to Grand Champion at the ND state fair. Maybe I will have to see if my son would want to enter it in the county fair in WI. He has gotten merits on his foods in the past and wants to be a chef some day. I made the glaze but it was very runny and didn't stick to the cake anyways. The glaze was good though. I had the eggs at room temperature and I used rice milk at room temperature instead because my son has a severe milk allergy. I've been reading that at room temperature, eggs, butter, and milk bond and form an emulsion that traps air. During baking, the air expands, producing light, airy, evenly baked treats. I just put the eggs in warm water for about 15 minutes and warmed the milk in the microwave for about 25 seconds. It took the full 70 minutes to get done. Definitely a keeper!!!"

rgoerger User ID: 5392395 252216
Reviewed Aug. 4, 2016

"My daughter used this recipe for a county fair project then sent it to the ND State Fair and won the grand champion award! She also made one to practice and we got to eat it at home and it is SO yummy!"

HHF9662 User ID: 1895641 138237
Reviewed Jan. 21, 2010

"So easy to make and delicious too."

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