Poppy Seed Cake

I think that this recipe first came into fashion in the late 1950s when people were experimenting to see how they could gussy up those cake mixes so beloved by housewives of the day. I certainly remember our mom serving this cake proudly, and it was delicious (if you didn't mind the little seeds getting stuck in your teeth).

This version comes from Tastes of Our Town, a cookbook compiled in 1994 by the Ladies' Auxiliary of the Candia (NH) Volunteer Fire Department.

1 box yellow cake mix

1 pkg. instant vanilla pudding mix

4 eggs

1/2 cup oil

1 tsp. almond extract

1 cup hot water

4 tbl. poppy seeds

Mix all the ingredients together well. Pour into two greased loaf pans.

Bake at 350° for 35 to 40 minutes. Cool for 2 minutes. Remove cake from pans and put on racks with a plate underneath to catch the icing overflow. Now, poke holes in the cake.

Mix:

Juice of 1 lemon

1 tsp. almond extract

1 cup powdered sugar

Mix and pour over loaf cakes.