A large Bundt cake is a blessing when you have a large number of guests arriving for Shabbos. Bundt cakes are filling and feed a lot of people. They also look great on a platter whether they have a glaze of a dusting of powdered sugar. This easy poppy seed cake tastes and looks terrific and it’s so easy to make. Throw it together on a busy Friday, and then rake in the compliments all Shabbos long.
Easy Poppy Seed Bundt Cake
Yield: 12 or more servings
Ingredients:
- 2 1/3 cup cups granulated sugar
- 2 T. poppy seeds
- 1 ½ teaspoon double-acting baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 ½ cups soy, coconut, or almond milk
- 1 ½ teaspoon vanilla extract (add extracts to milk)
- 1 ½ teaspoon almond extract
- 1 1/3 cups corn or safflower oil
- 3 large eggs, room temperature
For the Glaze:
- ¾ cup powdered sugar
- 1/4 cup orange juice
- 2 teaspoons melted margarine
- ½ teaspoon vanilla
- ½ teaspoon almond extract
Method:
- Preheat oven to 350°F
- Grease and flour large Bundt or tube pan
- Place dry ingredients in mixing bowl, make a well
- Add wet ingredients to well
- Mix for 2-5 minutes, until batter is well mixed.
- Pour batter into pan
- Bake for 75 minutes or until cake tester comes out clean, up to 15 minutes longer, depending on oven
- Allow cake to rest on rack for 10-15 minutes. Run thin, offset spatula around cake to loosen. Give bottom of pan a sharp rap on edge of counter, unmold cake onto rack
- Brush glaze on warm cake
- Let cake cool completely before serving