Poppy seed cake is infused with a buttery vanilla glaze and topped with a vanilla-flavored raspberry sauce.
15m
PREP TIME
50m
COOK TIME
418
CALORIES
15
INGREDIENTS
Servings: 12
Ingredients
- Vanilla Poppy Seed Cake
- 2 1/2 cups flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
-
3/4
cup
vegetable oil
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Substitutions available
- melted butter
- 4 eggs
- 4 teaspoons McCormick® All Natural Pure Vanilla Extract
- 2 tablespoons McCormick Gourmet™ Organic Poppy Seed
- Glaze
- 1/3 cup confectioners' sugar
- 1/3 cup water
- 1 tablespoon butter
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- Raspberry Topping
- 1 package (10 ounces) frozen raspberries in light syrup, thawed
- 1/4 teaspoon McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 1 Preheat oven to 325°F. For the Cake, generously grease and flour 12-cup Bundt pan. Mix flour, granulated sugar, baking powder and salt in large bowl. Add milk, oil, eggs and vanilla. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl. Beat on medium speed 3 minutes. Gently stir in poppy seed. Pour into prepared pan
- 2 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean
- 3 For the Glaze, mix all ingredients in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven. Pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes. Invert cake onto serving plate. Spoon remaining glaze over cake. Cool completely before serving
- 4 For the Topping, mix raspberries and vanilla. Spoon sauce over each slice of cake before serving
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