This is a delicious old fashioned poppy seed cake recipe that is flavored with lemon, nutmeg, and cinnamon, instead of the usual almond extract. I loved it as a child, even though I only had it a couple times. My mom never has cooked with boxed mixes. I rarely cook using boxed mixes either, actually.
This cake is one of those few exceptions. It is nice to have some easy and tasty traditional recipes that you can go back to when you do not have a lot of time to cook. You may also bake this cake in mini loaf pans for gift giving. Your gift will be much appreciated, trust me.
We had a birthday in our house this week, and this cake fit the bill nicely. I hope you enjoy it.
Easy Poppy Seed Cake Recipe:
1 pkg yellow cake mix
1 pkg (3 oz) instant lemon pudding mix
1/4 c. poppy seeds
1/4 t. fresh ground nutmeg, gently packed
1/4 t. ground cinnamon
4 large eggs
1 c. water
1 c. oil (I like rice bran oil)
Method:
Preheat oven to 350 degrees.
Grease and flour a Bundt* pan.
Combine the dry ingredients and set aside.
Beat the 4 eggs, add the water and oil and blend well.
Add the dry ingredients to the egg mixture and beat 2 minutes.
Pour the batter into the prepared pan.
Bake 45 to 50 minutes at 350.
Remove cake from oven and let cool completely.
Sprinkle with powdered sugar.
* You may also use 7 mini-loaf pand (5 1/4 x 3 1/4); bake for 25-30 minutes at 350 degrees.
Photos of the process:
Enjoy,
Leila.
* May also use 7 mini-loaf pans (5 1/4 x 3 1/4); bake for 25-30 minutes at 350.
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