Tasty even with no frosting!
Do you ever crave a taste from childhood that you just can’t find anywhere? For me, it’s my mother’s poppy seed cake, and I found it in the adorable “Hasty Lady Cookbook” from BEST YEAR EVER IN THE HISTORY OF MANKIND, 1971 – thank you, League of Women Voters of Illinois!
My favorite cookbook ever in terms of format. I love 1971!
Now I know you’re thinking, but Carrie, you’re always saying you don’t use mixes and packaged foods are gross – and you’re right. But there are times when you’ve got to eat that foot that’s in your mouth if you want to eat cake. So there you are.
Don't you love how I have the organic eggs to offset the cake mix?
This cake calls for cake mix and Jell-O pudding mix (Hah! My one processed food go-to, Jell-O! My eternal love!) and then some pantry staples, including “Butter-flavored oil” – WHAT THE HECK? I’m sorry, I don’t know what that is and I don’t want to know what that is. Let’s just go with vegetable oil, how ‘bout. Oh and cream sherry – is just a nicer quality than “cooking sherry” which, if you’ve talked to any chef, isn’t good enough to clean the toilet with anyway.
Going into the oven - soon it will smell REALLY GOOD!
Finally, this cake is nice and moist even with no glaze, though the glaze is a nice touch. If you want to make it look fancy and French-ify it, shake some powdered sugar over the top with a sieve and stick a sprig of mint or edible flower next to the cake et voila, nobody knows it came from a mix! Enjoy.
Poppy Seed Cake
1 pkg (18.5 oz) yellow cake mix
1 pkg (3.75 oz) instant vanilla pudding mix
1 cup sour cream
½ cup butter-flavored oil
½ cup cream sherry
1/3 cup poppy seeds
Combine all ingredients, stirring to blend. Beat at medium speed of electric mixer for 5 minutes, or 700 strokes (!!!) by hand. Scrape sides of bowl frequently.
Pour into greased 10 inch bundt pan. Bake at 350 degrees for 1 hour. Cool in pan for 15 minutes; turn out on wire rack. Cool
If desired, glaze with thin confectioners’ icing flavored with cream sherry.