Poppy Seed Cake

An easy and simple cake that Nana often took to family reunions, socials, and church dinners – 

1 yellow cake mix

4 eggs

½ cup oil

1 cup water

1 large package, 5 ½ oz, instant vanilla pudding mix

¼ cup of poppy seeds

Preheat oven to 375

Beat ingredients together for 10 min in mixer

Pour batter into buttered and floured Bundt 10” pan

Bake for 55 min

When cooled sprinkle with confectioner sugar

This cake freezes very well, and can be defrosted when unexpected company arrives and you need a desert.  

Oatmeal Spice Cake

Nana has a note on this recipe card that says “good”.  So here it is, you be the judge.

Pour 1 ½ cups boiling water over 1 cup original oat meal and let stand for 20 min

Cream ½ cup butter/oleo, 1 cup white sugar, 1 cup brown sugar

Beat in 2 eggs

Sift together 1 ½ cup flour, 1 tsp soda, ½ tsp salt, 1 tsp nutmeg, 1 tsp cinnamon, ¼ tsp cloves

Add alternately with the oatmeal to creamed egg, sugar, and butter

Add 1 tsp vanilla

Pour in cake pan

Bake at 350 for 20 – 25 min

Frosting

½ cup butter/oleo

1 cup firmly packed brown sugar

½ cup evaporated milk or cream

1 cup chopped pecans

1 1/3 cup coconut

Mix together 

While cake is still warm add frosting and broil until browned.

Cream De Menthe Cake

 

This was not one of her stand-by or favorite recipes to make; a bit too easy for her liking, but something that is cool and refreshing after a big meal.  She may have served this once or twice to family, but I doubt she took it anyplace to share – too easy and to her mind not really homemade.  As you read the recipe I think you will understand why she thought this….

1 box Pillsbury plus Cake – follow directions on box

Add 3 tablespoons cream De Menthe, and five drops green food color.

Bake according to directions on box in 9 x 13 baking pan – cool

1 can Hersey fudge topping on top of cooled cake

Then add 8 oz container of cool whip mixed with 3 tablespoons cream de menthe and few drops of green food color

Keep refrigerated