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Poppy Seed Cake II

By: Geri  
"This is a three minutes-to-mix delight."

Rating: This weblink has been rated 6 times with an average star rating of 4.2 Read Reviews (5)

Rate/Review | 112 people have saved this

 

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Original Recipe Yield 1 - 10 inch tube cake
 

Ingredients

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 491 | Total Fat: 26.7g | Cholesterol: 60mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2003 by MHOWLAND 
This was quick and easy to make. I cut the oil down 1/4c. and added 1/4c. lemon juice. My... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2003 by TERESA73 
This is a super moist cake and very tasty. I also cut down the oil to one cup, I usually... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2008 by Dseavey 
This cake has been a favorite for every event I bring it to. Im constantly asked to give out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by Kim 
Couldn't be easier or quicker to prepare! A great recipe for poppyseeds! MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2003 by DBDCOOK 
We did not like this cake. It was heavy and you could taste and feel the oil in it. Sad... MORE

 
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