‍Poppy Seed Cake

‍I got this recipe many years ago from a friend of mine in the pipe band. She and her husband are from Newcastle-on-Tyne in northeast England. She said that this cake is a favorite in that part of England although they use butterscotch pudding mix instead of vanilla in the recipe. I like the vanilla better myself.

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‍Ingredients

‍1 (18.25 ounce) package yellow cake mix

‍1 (3.4 ounce) package instant vanilla pudding mix

‍4 Tablespoons (2 ounces) poppy seeds

‍1 cup water

‍1/2 cup vegetable oil

‍4 eggs (beaten)

‍1 teaspoon almond extract

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‍Directions

‍1. Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.

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‍2. In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, beaten eggs, and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

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‍3. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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‍4. Serve plain or sprinkle top with powdered sugar.