I’m collecting recipes for a favor for the wedding, and it has been the most fun. In one of those recipes, my aunt wrote that my cousins always knew there was company coming over when she made the meatloaf (for which she sent the recipe) and scalloped potatoes. That’s how this poppy cake recipe feels to me: I knew there was company coming over when I would come home from school and see this bundt cake cooling on the stove, dusted with powdered sugar.
I asked my mom for this recipe last week because we were going to A.J.’s mom’s to celebrate her 70th birthday! Little did I know how easy it is to throw together.
This recipe comes from a great family friend, Charliene Meyer, who wrote on my mom’s recipe card: “this comes out very pretty and makes a nice gift!”
(Charlene is also the first person in the world to call me “Jewels.”)
In the email to me, my mom wrote, “Glad you remember this. It’s one of my favorites because it’s not a fussy cake, and it lets the poppy seeds be the stars!”
To make this, I combined all of the ingredients in one big bowl. Those ingredients included one box of white cake mix (without the pudding, if they even still make cake mixes with pudding anymore), one small box of vanilla pudding, eggs, vegetable oil, a little cream sherry, cream and poppy seeds.
I stirred the mixture with a wooden spoon until everything was well combined and there were no lumps and then poured it into a well-greased bundt pan.
It baked for about 45 minutes in the oven.
After 20 minutes of cooling in the pan, I turned it out and let it finish cooling on a cooling rack. Done. Easy peasy!