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Vanilla Poppy Seed Cake With Raspberry Topping
Total time: 1¼ hours
Prep time: 15 min
Chef: SweetJezebel
| Ingredients |
212 cups flour
112 cups granulated sugar
1 tbsp baking powder
12 tsp salt
34 cup milk
34 cup vegetable oil (melted butter)
4 tsps vanilla extract
4 eggs
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2 tbsps poppy seeds
13 cup sugar
13 cup water
1 tbsp butter
2 tsps vanilla extract
10 ozs raspberries (frozen, light syrup thawed)
14 tsp vanilla extract
| 1 | Preheat oven to 325°F Generously grease and flour 12-cup Bundt pan. |
| 2 | For the Cake, mix first 8 ingredients in large bowl. 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. |
| 3 | Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. |
| 4 | For the Glaze, mix confectioner's sugar, water, butter and 2 teaspoons vanilla extract 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 onto serving plate. Spoon remaining glaze over cake. Cool completely before serving. |
| 5 | For the Topping, mix raspberries and 1/4 teaspoons vanilla. Spoon sauce over each slice of cake before serving. |
