Sometimes recipes are handed down from generation to generation, often carefully guarded as family secrets. Then there’s this recipe, dictated to me by my BFF and hastily scribbled down on a paper bag. Turns out it’s a cake she’s made for many, many years but one that I somehow never tasted from her kitchen, or even knew of it’s existence. The first time she called, I was cooking dinner and she was driving home, reciting the ingredients from memory. Her subsequent text included a picture of the actual recipe card, as well as a correction involving one of the recipe components she’d left out on the first telling.
I decided to make Cindy’s cake for a Super Bowl party we attended today. Since I’d never tasted one before, it seemed only right to do a taste test before springing the rest of the cake on friends at the church. As Cindy promised, her recipe was absolutely delicious....but, in a rare moment of cooking spontaneity, I decided it might be even better with a simple glaze icing. With minutes before we had to head out to the church, I whipped up the glaze, spread it on my cake and still made it to the festivities in time. Not that you could be too late for a football game that’ll go on forever and whose outcome you don’t care about in the slightest bit!
The cake got rave reviews. Well, almost. Charlotte, in all of her fourth grade wisdom, told her mom the cake tasted “yucky”, prompting a reproach from Gianne and an order that Little Miss Critic apologize to Cake Maker Me! Charlotte’s negative opinion not withstanding, I came home with an empty plate and lots of compliments. Guess it’s time to transfer the paper bag recipe to this more permanent location.
PoppySeed Cake
via Cindy Booth
Ingredients:
1 box yellow cake mix
1 small box instant vanilla pudding
1 cup sour cream
1 cup oil
4 eggs
1 tsp. vanilla
1/4 cup poppy seeds
Directions:
Mix everything together. Put it in a Pam-sprayed bundt pan. Cook 45 minutes at 350 degrees.
Sugar Glaze Icing
Ingredients:
2 cups powdered sugar
2 tablespoons margarine or butter, softened
1 teaspoon vanilla
3 to 4 tablespoons milk or half-and-half
Directions:
In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.
Use to glaze cakes, coffee cakes or pastries.
Sugar Glaze Icing
Ingredients:
2 cups powdered sugar
2 tablespoons margarine or butter, softened
1 teaspoon vanilla
3 to 4 tablespoons milk or half-and-half
Directions:
In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.
Use to glaze cakes, coffee cakes or pastries.
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