Poppy Seed Cake II


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

1 to 10 - inch tube cake


  • 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


  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.

Nutrition Facts (per serving)

582 Calories
34g Fat
62g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 582
% Daily Value *
Total Fat 34g 44%
Saturated Fat 6g 28%
Cholesterol 61mg 20%
Sodium 279mg 12%
Total Carbohydrate 62g 23%
Dietary Fiber 1g 5%
Total Sugars 32g
Protein 8g
Vitamin C 1mg 3%
Calcium 142mg 11%
Iron 2mg 10%
Potassium 168mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.