Poppy Seed Cake Recipe

Name: Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 1 1/2 c. vegetable oil; 2 eggs; 1 tsp. vanilla; 3 c. all-purpose flour; 1 1/2 tsp. baking soda; 1 tsp. salt; 1 can evaporated milk (large); 1/2 to 3/4 c. poppy seed; 1 to 1 1/2 c. nuts or raisins (optional)

Servings: persons

2 c. sugar
1 1/2 c. vegetable oil
2 eggs
1 tsp. vanilla
3 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1 can evaporated milk (large)
1/2 to 3/4 c. poppy seed
1 to 1 1/2 c. nuts or raisins (optional)

1
In large mixing bowl, beat sugar and oil; add eggs one at a time; beat.
2
Blend in vanilla; set aside.
3
In a medium bowl, blend together dry ingredients.
4
Alternately add the flour mixture and evaporated milk to large bowl (sugar, oil, eggs).
5
When all other ingredients are well mixed, add poppy seed (and nuts or raisins, if any).
6
Mix well and pour into greased and floured pans.
7
Preheat oven to 350u00b0.
8
Bake in tube or Bundt pan at 350u00b0 for 1 to 1 1/2 hours or in 2 loaf pans at 350u00b0 for 1 to 1 1/4 hours or in four 7 1/2 x 3 1/2 x 2-inch deep loaf pans for 45 to 50 minutes.
9
Top of cake may be dusted with powdered sugar, if desired.

2051

kcal

Calories

100

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. sugar, 1 1/2 c. vegetable oil, 2 eggs, 1 tsp. vanilla, and more.

Yes, Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poppy Seed Cake

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