Thursday, October 9, 2008

Mrs. McCabe's Poppy Seed Cake

I am not one for cake. I don't like cake. But this is one cake I absolutely love! It's moist, texture is delectable, and flavor absolutely delicious. The recipe came from a Tae Kwon Do Mom, and per her request, the following story stays with the recipe.

"The recipe is named after a sweet old lade from Santa Ana who lived across the street from us. She was just a sweetheart. She and her husband lived alone and she would bake a cake every weekend. When I found out she had died all by herself I cried. One night when she found out she was very sick and could not drive she left from 11th street in Santa Ana to the bus station (in downtown Santa Ana) about one mile from her home. Where the bus station is, is not a good neighborhood. She then took the bus to the hospital. About a week later the neighbors said she had passed away. She just never wanted to bother anyone. After hearing this stry, I decided I would try to be a better neighbor after that."

Preheat oven to 325 degrees


One yellow cake mix
One small vanilla pudding, instant
4 eggs
1/2 cup oil
1 cup very warm water
1 tsp. almond extract
2 tbs. poppy seeds

Place all ingredients in a large mixer, except poppy seeds. Mix for 5 minutes on high. Fold in poppy seeds. Pour into greased and floured bunt pan or angel food pan. Bake for 45-50 minutes, cool in pan for 15 minutes on rack. Remove and dust with powder sugar when cool.


You can also change this to a lemon, orange, chocolate, with a chocolate cake mix or add a different extract.

You can also vary the size of the pan for different thickness. Any way you make it, it's delish!

Enjoy, and if you pass the recipe on, please don't forget Mrs. McCabe.

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