Wookiee Hut Cuisine presents:
Easy Enough for a Princess Lemon Poppyseed Cake
by Susu

Tycho and Winter finally married after many years of on-the-run courtship, punctuated by battles and daring escapes. Being Alderaanian, many expected their wedding cake to duplicate Leia's -- a traditional Alderaan wedding cake full of yummy hazelnuts. Unfortunately, Winter was allergic to nuts. Leia, wanting to do something special for her royal companion and best friend, was determined to bake Winter and Tycho's wedding cake. Alas, as a Princess of Alderaan, she hadn't been taught to cook. But she really, really wanted to do this, so she dragged C3PO into the kitchen to help her.

The loyal protocol 'droid -- programmed to cook during his stint as the Solo children's nanny -- decided that Her Highness really didn't want him to participate in the mixing, pouring and baking. He sensed that she wanted to say she'd baked the cake herself. So he developed a nut-less cake recipe that was easy enough even for a princess to make, and did the greasing, flouring and clean-up for his mistress. He let 7-year old Jaina make the simple glaze, confident that if the young lady wore or ate most of the lemony glaze herself, the cake would still be wonderful without it.

Leia made nearly 100 cakes and stacked them artfully on the buffet. C3PO had assured her that the (unglazed) cakes could be wrapped tightly and would freeze perfectly if Leia had made too many, and slices would be delightful toasted for a snack. Everyone commented how luscious the plain-looking cakes were. Leia's efforts kicked off a trend toward simpler cakes for Alderaanian weddings, and Leia herself acquired a reputation as the woman who can truly do anything!


Cake
  • 4 eggs
  • 1/2 cup cream sherry
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 box yellow or lemon cake mix
  • 1 box instant vanilla pudding
  • 1/3 cup poppyseeds
Heat the oven to 300°. Grease and flour a Bundt pan (or angel food tube pan). In a large bowl, mix together the eggs, sherry, sour cream and oil. Then add the cake mix, pudding and poppy seeds. Blend very well. Pour the mixture into the the prepared pan and bake for 60-70 minutes, or until the cake becomes deep brown and pulls away from the sides of the pan. Invert the cake onto a rack and allow to cool completely. Finish with lemon glaze, if you wish.

Lemon Glaze
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 1/2 cups powdered sugar
Beat the sugar and lemon juice together with a fork until a pourable icing is made. Add more lemon juice or sugar to adjust the 'drippiness.' Should not be too thin! Drizzle over the crest of the cooled cake and let the glaze dry to a hard finish. You can also use other citrus juice, such as lime or orange juice.

Cake slices into 24 servings.

Variation: Butter and flour two loaf pans, or a dozen large muffin cups, and bake for shorter amounts of time. Watch the cakes carefully. They are done when a cake tester inserted in the center comes out clean.


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