Monday, January 11, 2010

Poppyseed Pound Cake

This is one of those recipes that I remember from my childhood.  My mom made this cake a lot, and I just love it.  It is quite simple to make, and it is so soft and moist.  Plus it just tastes great!

1 pkg. yellow cake mix
1 (3 oz.) pkg. vanilla instant pudding
1 cup. water
1/2 c. oil
4 eggs
2 T. poppy seed (or 1 T.)
2 T. almond extract

Mix all ingredients together for 5 minutes.  Pour into greased and floured Bundt pan.  Bake at 350 for 40 minutes.  Turn upside down on plate.  Cool. Sprinkle with powdered sugar if desired.

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