Brewmaster’s Poppy Seed Cake
Deborah Anne Dannels
This is another light, moist cake that's less sweet than most desserts as it is glazed rather than iced. Every single member of my family likes this cake.
Remember the lighter the color of an oil, usually the lighter the oil. I now use grape seed oil for all baking that calls for oil.
1 boxduncan hines yellow cake mix
1 boxjello instant vanilla pudding mix - small
1 cbeer (light or full bodied - all do well)
1/2 csalad oil
1/4 cpoppy seeds
How to Make Brewmaster’s Poppy Seed Cake
- Preheat oven to 350 degrees. Grease and flour a 10” tube pan. (I use Baker’s Joy spray)
- Place cake mix, dry pudding mix, eggs, beer, oil and poppy seed in mixing bowl. Blend on low speed and scrap bowl. Beat on medium speed for 2 minutes. Turn into prepared pan. Bake at 350 for 50/55 minutes or until tester comes out clean.
- While cake is baking, place beer, sugar and butter in small pan and bring to a good rolling boil. Boil for 5 minutes, stirring constantly.
- When cake is done, cool for 10 minutes and turn onto plate. Prick warm cake with a skewer in many places. Brush warm glaze generously over top and sides of cake.