Wednesday, February 24, 2010

Glazed Poppyseed Bundt Cake

Pic courtesy of My Kitchen Cafe

So, my Rendez-vous last night was a huge success. Thank you to all who attended. We had such a great time (well, at least I did:)). It was seriously so much fun talking about all the amazing Demarle products. Anyway, so I made this cake last night and EVERYONE loved it. It's seriously one of the most moist, flavorful cakes I've ever eaten. Enjoy!

Glazed Poppyseed Bundt Cake
from The Sister's Cafe

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt or cake pan. Bake at 350 degrees for 40-45 minutes (don't overbake).

When the cake is about 10 minutes from being done start the glaze.

1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)

Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.


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