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.