I can’t believe how fast the holiday season is coming upon us. The weather has been unseasonably warm and almost tricks me into thinking it is more spring like than fall. However, the calendar tells us differently. Thanksgiving is only a week away! I look forward to having many of you send me recipes for your leftovers. I had Dwayne ask me for a recipe for a poppy seed cake and also a recipe for cream cheese frosting.
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 tablespoons poppy seeds
1 cup Orange Juice or Lemon Juice
1/2 cup vegetable oil
4 eggs
1 teaspoon almond extract
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared bundt pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
This would be great with a glaze made from confectioner’s sugar and some Lemon or Orange Juice, or perhaps you would like to use our recipe for Cream Cheese frosting.
1 (8 ounce) packages cream cheese, softened
1/4 cup butter, softened
1 cups sifted confectioners’ sugar
1/ 2 teaspoon vanilla extract
Directions: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Have a great week and keep writing. I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week! Susie Q.
