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Poppyseed Cake

1 (18.5-ounce) package white cake mix
1 (3 3/4-ounce) package instant vanilla pudding mix
1/2 cup poppy seeds
1 cup vanilla yogurt
1/2 cup vegetable oil
1/2 cup sherry wine
4 large eggs

1. Preheat oven to 350*F (175*C). Grease a 12-cup tube pan.
2. Combine all the ingredients in a large mixing bowl and blend on low speed for 1 minute. Increase the speed to medium and beat for 2 minutes.
3. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until the cake is golden brown on top and the sides have started to come away from the pan. Cool the cake in the pan. This cake needs no frosting. It's good served for dessert or at any time of the day.

Makes 18 servings.

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