Country Poppy Seed Cake

SUBMITTED BY: Laurie Mace

"Poppies are our state flower, and each spring the fields in this area are a brilliant orange mass of poppies. That's when we make this poppy seed cake. It's especially fitting when we picnic where the poppies are plentiful."

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PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/4 cup poppy seeds
1 (5.1 ounce) package instant vanilla pudding mix
1 (18.25 ounce) package white cake mix (without pudding)
1/2 cup cooking oil
4 eggs
1 cup water
1 teaspoon almond extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 teaspoon milk

DIRECTIONS

In a large mixing bowl, combine poppy seeds, pudding and cake mix. Add oil, eggs, water and almond extract. Blend with an electric mixer on low speed until dry ingredients are moistened. Increase speed to medium and mix for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted tube pan. Pour batter into pan and bake at 325 degrees F for about 1 hour or until cake tests done. Allow cake to cool 10 minutes before removing to a cooling rack. Combine glaze ingredients and drizzle over cooled cake.