Description:

A bundt style cake that is rich in flavor and wonderful moist texture. Great with tea or on banquet table. EASY and ELEGANT!

Source:

S. Chokel

Serves/Makes:10 or more slices

Ingredients

• 1 package yellow cake mix
• 1 3 oz (84 grm). package butterscotch instant pudding
• 3 jumbo eggs, or 4 large, lightly beaten
• 1 cup (225 ml) cooking oil (canola, corn or vegetable best)
• 1 cup (225 ml) sherry wine (not cooking wine, the real thing)
• 1 oz (28 grm). poppy seeds
• powdered sugar for garnish

Preparation

• Preheat oven to 350 degrees (175 C.).
• Grease and flour a bundt or tube pan.
• In a large deep mixing bowl, mix all the ingredients together and beat on a medium speed for 5 minutes.
• Pour into greased and floured bundt (or tube) pan.
• Bake for 55 to 60 minutes.
• Remove from oven when a toothpick comes clean, and cool.
• Leave plain or sprinkle with powdered sugar when cooled.

Comments

I have made this cake substituting Frangelico and Vanilla pudding and added a chocolate glaze and hazelnuts to decorate the top.

This is a really wonderful cake and so very easy and quick to have ready for dinner within just 2 hours.