CONTEST-WINNING POPPY SEED BUNDT CAKE

Contest-Winning Poppy Seed Bundt Cake image

Since this moist cake keeps so well, you can make it the day before serving. It freezes beautifully, too. Flavored with almond extract and poppy seeds, it's great for taking to a picnic or potluck or to present as a hostess gift.

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 17

Previous Next

Ingredients

3 large eggs
1-1/2 cups milk
1 cup canola oil
1 tablespoon poppy seeds
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
2-1/2 cups sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
GLAZE:
3/4 cup confectioners' sugar
1/4 cup orange juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring

Steps:

In a large bowl, beat eggs, milk, oil, poppy seeds, extracts and flavoring. Combine the flour, sugar, baking powder and salt; add to egg mixture until blended., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

Nutrition Facts : Calories 442 calories, Fat 18g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 155mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.