July 25, 2009

Almond Poppy Seed Cake with Orange Glaze

1 pkg (18.5) yellow or white cake mix (I used white)
1 (3-3/4 oz.) pkg. instant French vanilla pudding (I used a 1.34 oz fat free, sugar free pkg)
1 cup thick sour cream (I used fat free)
4 eggs
1/2 cup water
1 tsp. almond extract
1/2 cup butter-melted
1/4 cup poppy seeds

1. Combine cake and pudding mixes, eggs, sour cream, water, almond flavoring, butter, and poppy seeds. Beat on medium speed for 5 minutes.

2. Pour into well buttered and sugared bundt cake pan. Bake at 350℉ for 45 minutes.

3. Immediately after removing from oven slowly pour on glaze (recipe follows) while still in pan. It soaks into the cake. Wait about 30 minutes before turning cake out.


1/2 cup orange juice
1-1/2 cups powdered sugar
1 tsp. vanilla
1 tsp. almond flavoring

Mix well.

No comments:

Post a Comment