Prep 5 mins
Cook 45 mins
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This came from the Recipes & Requests column of a July 1998 edition of the Knoxville News-Sentinel. This simple cake goes well with a nice cup of tea!
- 510.29 g package yellow cake mix (no pudding in mix)
- 99.22 g package French vanilla instant pudding
- 4 eggs
- 177.44 ml oil
- 177.44 ml madeira wine (sweet)
- 118.29 ml poppy seed
- confectioners' sugar
- Reserve 1 tablespoon of the poppy seeds for garnish, if desired. Grease a 10-inch bundt pan or spray with non-stick cooking spray.
- Mix the cake mix, pudding mix, eggs, oil, wine and poppy seeds in a large bowl. Beat 3 minutes.
- Pour batter into prepared pan. Bake at 350 degrees for 40-55 minutes or until a toothpick inserted in the middle of the cake comes out clean. Do not overbake - start testing at 40 minutes.
- Let the cake cool in the pan, then invert onto a serving plate. Dust with confectioner's sugar and sprinkle with reserved poppy seeds if desired.
I think I'm converted! Not really a fan of packet cake mix but this was very moist and tasty - I think the madeira wine helped. Went a head and made another 2 cakes for the freezer. Thanks for posting loof. Made for December Aus/NZ Recipe swap.
*Made for Australia/NZ Swap #66* Really did go together in a jiffy, and baked for 50 minutes. A lovely "light" tea cake. Had no Madeira -- a Portuguese dessert wine, but had plenty of sweet Marsala, a Sicilian dessert wine -- where we visited the vineyard and winery last year ! Only had a small container of poppy seeds, maybe 1/4 cup or less, but was plenty for consistency and flavor. Will keep this recipe handy for the future ! Thanks for posting, loof.