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This is a guest post by longtime reader Ellie.
I often bake these in two mini-bundt pans instead of one large one, as it’s easier to cut and serve, as well as for people to eat if they’re standing. I like the wine cake served with fresh fruit, especially strawberries. The poppy seed cake, with its spices, works well for Thanksgiving and other cooler weather holidays. It also works as a coffee cake.
WINE CAKE
Ingredients
1 package yellow cake mix
1 package instant vanilla pudding (I prefer the French vanilla instant)
1 teaspoon nutmeg (I keep nutmegs with my spices, so I can have freshly ground nutmeg.)
4 eggs, lightly beaten
3/4 cup vegetable oil
3/4 cup pale dry sherry
Directions
Mix all ingredients together with a hand mixer. Beat for 4 minutes at medium speed. Prepare bundt pan(s) with Pam-type spray. Pour in batter. Bake at 350 degrees for 45 to 50 minutes. Let cool for about 1/2 hour before removing from pan(s). Cool completely before serving.
POPPY SEED CAKE
Ingredients
1 package spice cake mix
1 package instant butterscotch pudding
1 can (2-oz.) poppy seeds
4 eggs, lightly beaten
3/4 cup vegetable oil
3/4 cup warm water
Directions
Blend all ingredients (except poppy seeds), and beat with hand mixer on medium speed for 5 minutes. Add poppy seeds and mix in completely. Pour into bundt pan(s), and bake at 350 degrees for 50 minutes. Let cool for 30 minutes, then remove from pan(s) to cool completely before serving. Can be topped with sifted powder sugar, or served with whipped cream.
Re the previous comment: This happens periodically, and I never understand that type of comment. Does anyone know what that’s about?
Ellie, thanks for some great recipes. Hope to hear more from you.
I have made this wine cake for many years. Everyone likes it and it is me grandsons favorite so i make for him every year