Poppy Seed Cake II recipe

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Ingredients

3 cups all-purpose flour
2 cups white sugar
1 ½ cups vegetable oil
4 eggs
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ teaspoons baking soda
1 (12 fluid ounce) can evaporated milk
8 ounces poppyseed filling
1 cup chopped walnuts

Nutrition Info

581.7 calories
carbohydrate: 62.3 g
cholesterol: 61 mg
fat: 34.2 g
fiber: 1.3 g
protein: 8.4 g
saturatedFat: 5.5 g
servingSize: -
sodium: 279.1 mg
sugar: 31.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

  2. Combine the flour, white sugar, vegetable oil, eggs, vanilla, salt, baking soda and evaporated milk. Mix until smooth. Add the jar of poppy seed filling and the chopped nuts, beat at medium speed for 2 minutes. Pour the batter into the prepared pan.

  3. Bake at 350 degrees F (175 degrees C) for 70 minutes. Let cake cool before removing from pan.

Recipe Yield

1 - 10 inch tube cake

Recipe Note

Prepared poppyseed filling and chopped nuts are mixed into a simple batter in this quick recipe.

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