Editor’s Note: In celebration of Mother’s Day, Our State staff members are sharing their moms’ favorite recipes. Enjoy!
Lynn Tutterow, associate publisher of Our State, shares this recipe from her mom, Judy Tutterow. Many years ago, Judy got this recipe from a neighbor. Mona Miller had moved from New York into the family’s neighborhood in Greensboro, and delivering this cake to the neighbors was Mona’s way of making new Southern friends.
Poppy Seed Cake
- 1 box yellow cake mix
- 1 small box instant vanilla pudding and pie filling
- 4 eggs
- ½ cup oil
- 1 cup sour cream
- ½ cup Gallo Sherry wine
- ⅓ cup poppy seeds (1 ½ oz)
Preheat oven to 350º. Combine all ingredients. Beat well using an electric mixer. Spray bundt pan with PAM® and sprinkle some poppy seeds in the bottom of the pan.
Pour in batter. Bake at 350º for 1 hour. Cool for 30 minutes. Freezes well.