Poppy Seed Cake II

Poppy Seed Cake II

by Susan Gilbert 6 months ago
4.3 (9)
581.7 kcal
62.3 g carbs
Description

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

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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. 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. 3. Bake at 350 degrees F (175 degrees C) for 70 minutes. Let cake cool before removing from pan.
Nutrition Facts
serving: 1 - 10 inch tube cake
calories: 581.7 kcal
carbohydrates: 62.3 g
protein: 8.4 g
saturated fat: 5.5 g
cholesterol: 61 mg
sodium: 279.1 mg
fiber: 1.3 g
sugar: 31.7 g