Poppy Seed Cake


The ingredients—pudding mix, cake mix, creamed sherry—are decidedly un-A &O.  But the resulting cake is completely our style.  Easy to make, pretty but humble with a fantastic home-style taste.  This was my grandmother’s signature cake.

I’ll make it to the end.


Poppy Seed Cake

Makes enough for one 12-cup bundt cake pan

1 package yellow cake mix
1 package instant vanilla pudding mix
4 large eggs
1 cup sour cream
1/2 cup oil
1/2 cup cream sherry
1/3 cup poppy seeds

Preheat the oven to 350 degrees and lightly grease the pan.

Combine all ingredients except the poppy seeds in a large mixing bowl.  Beat with a handheld mixer at medium speed for five full minutes, scraping the sides as needed.  You will notice the batter thickening.  Gently fold in poppy seeds.

Pour into pan and bake until golden brown, about 55-60 minutes.  Allow to cool completely before removing from pan.

Sprinkle lightly with powdered sugar.


2 Comments on Poppy Seed Cake

  1. Katie
    September 29, 2010 at 10:47 am (10 years ago)

    You are sharing our secret family recipe for the best cake ever??? 🙂 My favorite!!!

  2. Sarah
    September 29, 2010 at 4:23 pm (10 years ago)

    I know–feeling a little traiterous!
    I made it last night for some students who come over for cookies and Glee on Tuesdays. They were in the hallway telling another person to come in because I’m a chef and make great cookies–little did they know my “chef”ing for the evening included Duncan Hines cake mix!

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