Marge’s Moist and Light Poppy Seed Cake

If you are looking for a quick, light and moist cake to serve visiting family and friends during the holiday, this is the perfect choice.  It’s not too sweet,  and great with coffee, hot chocolate or a glass of wine.  This recipe was shared by my dear friends Ricky and Marge Brookins – thank you!

1 box Duncan Hines Butter Cake Mix

1/2 cup sugar

1/4 cup water

3/4 cup Crisco Oil

4 eggs

1 cup sour cream

1/4 cup poppy seeds


Combine and beat for 2 minutes and following:  cake mix, 1/2 cup sugar, 1/4 cup water, 3/4 cup oil, 4 eggs.  Stir in 1 cup sour cream and 1/4 cup poppy seeds.  Pout into a greased and floured bundt cake pan and bake 350 degrees until done – approx. 30 minutes.  You can also bake this cake in a loaf pan.

*I made this cake several times in the last 2 months – you can sprinkle powdered sugar on top or make a glaze of lemon juice and powdered sugar – both are excellent.  Although this cake is just fine without.


Leave a comment

Filed under Autumn, Breads, Breakfast, Cakes, Celebration, Dessert, Spring, Summer, Winter

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s