Poppy seed cake is infused with a buttery vanilla glaze and topped with a vanilla-flavored raspberry sauce.

Makes 12 servings.

Prep Time: 15 minutes
Cook Time: 50 minutes

Nutritional Information

For 1 serving
Calories: 418
Sodium: 202mg
Fat: 18g
Carbohydrates: 58g
Cholesterol: 74mg
Fiber: 2g
Protein: 6g

Vanilla Poppy Seed Cake with Raspberry Topping

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 or melted butter
4 eggs
4 teaspoons McCormick® Pure Vanilla Extract
2 tablespoons McCormick® Gourmet Collection Poppy Seed
Glaze:
1/3 cup confectioners' sugar
1/3 cup water
1 tablespoon butter
2 teaspoons McCormick® Pure Vanilla Extract
Raspberry Topping:
1 package (10 ounces) frozen raspberries in light syrup, thawed
1/4 teaspoon McCormick® Pure Vanilla Extract

Directions

1. Preheat oven to 325°F. Generously grease and flour 12-cup Bundt pan. For the Cake, 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 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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