Poppy Seed Cake II

5 Reviews

“This is a three minutes-to-mix delight.” - by Geri

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Metric US

Original recipe yields 1 - 10 inch tube cake

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
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.
Bake at 350 degrees F (175 degrees C) for 70 minutes. Let cake cool before removing from pan.

Nutrition

Amount Per Serving (14 total)

Calories
582 cal
29%

Fat
34.2 g
53%

Carbs
62.3 g
20%

Based on a 2,000 calorie diet

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Reviews (5)

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MHOWLAND

Jul. 8, 2003

"This was quick and easy to make. I cut the oil down 1/4c. and added 1/4c. lemon juice. My kids enjoyed it...." See more"

TERESA73

Jul. 8, 2003

"This is a super moist cake and very tasty. I also cut down the oil to one cup, I usually always use less oil than called for and substitute water or another liquid in just about every cake recipe. I ..." See morewould have made it again except I keep forgetting to pick up poppy seed filling."

Dseavey

Mar. 22, 2008

"This cake has been a favorite for every event I bring it to. Im constantly asked to give out the recipe but the Bakers brand is hard to find and the Solo brand is quite different not as smooth and swe..." See moreet. Also using Crisco oil is the best and lightest tasting for this cake"

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