Friday, January 4, 2019

Vintage Recipe: Poppy Seed Cake

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

This recipe for Poppy Seed Cake was handwritten on both sides of a decorative recipe card. It was found in an old large recipe file box. The age of the recipe card is unknown.

See more recipes from this collection!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, poppy seed cake, old fashioned
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Poppy Seed Cake

prep time: 10 minscook time: 45 minstotal time: 55 mins


  • 1 pkg. White Cake Mix
  • 1 small pkg. Instant French Vanilla Pudding Mix
  • 3 Tbs. Flour
  • 1 1/4 cups Water
  • 1/3 cup Wesson Oil, or Crisco oil, etc.
  • 4 Eggs
  • 1/4 cup Poppy Seeds


  1. Beat together all ingredients except poppy seeds for 5 minutes.
  2. Add poppy seeds and mix in.
  3. Pour mixture into a greased and floured Bundt pan.
  4. Bake at 350°F for 45 minutes or until done.
Created using The Recipes Generator

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