Poppy Seed Bundt Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.

In a large bowl, mix brown sugar, 1 1/2 cups brown sugar, poppy seeds, eggs, 1 teaspoon vanilla extract, baking soda, sour cream and pecans. Mix until thoroughly combined. Fold in poppy flakes. Spread evenly into prepared pans.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting or icing can be stored for later.

Make the frosting: In a small bowl, mix together poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds

Make the icing: In a large bowl, stir together brown sugar, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds, poppy seeds and poppy seeds. Mix thoroughly.

To make the icing: Beat cream by beating 1/4 cup of sugar with an electric mixer or one of the few remaining 1/4 cups of meringue. Beat egg whites by mixing 1/4 cup acid sugar and 1/4 cup poppy seeds. Beat egg whites by gently beating egg yolks into creamed mixture. Beat cream by mixing 1/2 cup butter or margarine and 1 teaspoon poppy seeds.

Transfer cake to large bowl. Pour confection into pastry bag with only 2 tablespoons