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Poppy Seed Cake Recipe

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This recipe for Poppy Seed Cake is from The Fornof Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sugar
1-1/2 cups oil
4 eggs
1 teaspoon vanilla
3 cups unsifted flour
½ teaspoon salt
1-1/2 teaspoon baking soda
1 tall can evaporated milk
1 jar (can) of poppy seed filling (Solo brand or similar)
1 cup walnuts
Directions:
Directions:
Mix together sugar, oil, eggs, vanilla.

Add flour, salt, baking soda.

Add evaporated milk, poppy seeds, walnuts.

Bake 1 hour 15 minutes at 350° in ungreased tube pan (angel food cake pan). Cake is done when toothpick inserted half way between edge and center tube of pan comes out clean.

Allow to rest for 10-15 minutes on wire rack.

Loosen sides with knife, and turn out onto plate then return to wire rack to cool completely.

Just before serving, sift a little powdered sugar onto top of cake. At Christmas time it can be garnished with candied red and green cherries and perhaps some holly leaves.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
30 minutes, plus baking time
Personal Notes:
Personal Notes:
This poppy seed cake from Ruby Blackburn was a favorite for large gatherings; Kate and I use it for large parties too. It is different from cakes most people know, is quite moist and always a hit.

 

 

 

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