I am not one of those people who refuse to share a recipe, or worse, one of those that omit a crucial ingredient so your version never turns out quite right. Love shared is love multiplied as far as I am concerned. And since I don’t really develop recipes, who knows where I would be if no one shared with me.
But it most likely came from one of these sources, probably the Daily Breeze.
Here’s my version:
Ethel’s Poppy Seed Cake
- 1 pkg. yellow cake mix
- 1 pkg. instant vanilla pudding (small box)
- 4 eggs
- ¾ cup vegetable oil
- ¾ Madeira wine
- ¼ cup poppy seeds
Mix well. Bake in a well-greased Bundt pan at 350 for 40-55 min. Start testing at 40 min. Let cool, turn out of pan and dust with powdered sugar.
Make sure to save a slice and enjoy it for breakfast the next morning with a cup of coffee (preferably in your kitchen listening to Vin Scully, the voice of the Dodgers, broadcasting a game on a transistor radio).