Kugels & Collards’ Poppy Seed Cake wins a Blue Ribbon at the SC State Fair!

Lyssa’s Jewish Star Poppy Seed Cake won a Blue Ribbon at the 150th Anniversary of the South Carolina State Fair! What an honor! You can find the recipe below to try your hand at making this blue ribbon cake for yourself.

Here are two more blog posts about the fair: "A Taste of Home" by Jerry Emanuel & "Flanken Soup and Memories of the Fair" by Jackie Dickman.

Lyssa’s Jewish Star Poppy Seed Cake 

Baked in a Star of David Nordic ware pan makes this delicious moist cake look very special for Jewish events. Lyssa makes up to 4 at a time and freezes.  

Ingredients

1 box of yellow butter cake mix 

1 box of instant vanilla pudding 

1 cup of yogurt 

1 ¼ cup of canola oil 

4 eggs 

1 teaspoon vanilla 

A couple of splashes of a liquor or brandy 

2 ounces of poppy seeds 

½ cup of powdered sugar

Directions

Mix all of these together with electric beater—don’t over beat. Preheat oven to 350. Spray bundt pan with Baking Pam. Bake cake for about 55 minutes. Check with toothpick if done in the middle. Cool. Sprinkle top and sides with powdered sugar before serving. Freezes well.