Recipe 8 - Poppy Seed Sherry Cake

                                                         POPPY SEED SHERRY CAKE


I box Duncan Hines Yellow Cake Mix
1 pkg. French Vanilla instant pudding
1 C sour cream
1/2 C oil
1/2 C cream sherry
4 eggs
1/3 C poppy seeds


Mix all ingredients together.  Pour into a well buttered bundt pan.  Cook for 50 to 60 minutes at 350 degrees.
When cool, sprinkle with powdered sugar.

Ratings (out of five)
Difficulty *
Taste ****

On Wednesday, Caroline (5th grade) and Peter (11th grade) started school. Every year, on the first day of school, my friends and I have a Back to School Breakfast. I have hosted the breakfast for the past several years. This year, Caroline and I baked the Poppy Seed Sherry Cake to serve at the Breakfast. The cake did not have a strong taste but it was a nice simple morning treat. The cake did look pretty since we made it in a bundt pan.

The recipe came from my mother's folder of recipes kept in her kitchen at 9 Janes Lane, Lloyd Harbor, New York. My mother actually had two copies of this recipe in her folder.