Monday, May 25, 2009

Poppy Seed Wine Cake

1 box yellow cake mix
4 eggs
1 cup oil
8 oz. sour cream
1/2 cup sherry
1 package instant vanilla pudding
1/4 cup poppy seeds

Combine ingredients in order listed. Pour into a greased and floured bundt pan or tube pan. Bake at 325 for 1 hour. Cool. After cake cools, sprinkle with powdered sugar if desired. Will stay fresh and moist for about a week. Freezes well.

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