POPPY SEED POUND CAKE

1 pkg. Yellow cake mix
4 eggs
½ cup oil
1 pkg. Instant vanilla pudding
1 cup sour cream
½ cup Bristol Cream Sherry or Rum
1/3 cup poppy seeds

Combine, in large bowl, all ingredients and stir (I do not use a mixer).

Place in well greased and floured pan (I use an angel food cake pan).

Bake in oven At 350° for 1 hour (I check after 45 – 50 minutes).

Cool for exactly 15 minutes in pan and then turn out onto a plate.

Optional: Glaze – 1 cup powdered sugar, thinned with Sherry or Rum. Prick cake with toothpick and pour glaze over while still hot.

From: Judi Galeota

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