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

Geri
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

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  • 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.

  • Bake at 350 degrees F (175 degrees C) for 70 minutes. Let cake cool before removing from pan.

Nutrition Facts

582 calories; 34.2 g total fat; 61 mg cholesterol; 279 mg sodium. 62.3 g carbohydrates; 8.4 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/08/2003
This was quick and easy to make. I cut the oil down 1/4c. and added 1/4c. lemon juice. My kids enjoyed it. Read More
(18)

Most helpful critical review

Rating: 1 stars
08/11/2003
We did not like this cake. It was heavy and you could taste and feel the oil in it. Sad waste of ingredients. Read More
(6)
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
07/08/2003
This was quick and easy to make. I cut the oil down 1/4c. and added 1/4c. lemon juice. My kids enjoyed it. Read More
(18)
Rating: 4 stars
07/08/2003
This was quick and easy to make. I cut the oil down 1/4c. and added 1/4c. lemon juice. My kids enjoyed it. Read More
(18)
Rating: 5 stars
07/08/2003
This is a super moist cake and very tasty. I also cut down the oil to one cup I usually always use less oil than called for and substitute water or another liquid in just about every cake recipe. I would have made it again except I keep forgetting to pick up poppy seed filling. Read More
(13)
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Rating: 5 stars
03/22/2008
This cake has been a favorite for every event I bring it to. Im constantly asked to give out the recipe but the Bakers brand is hard to find and the Solo brand is quite different not as smooth and sweet. Also using Crisco oil is the best and lightest tasting for this cake Read More
(7)
Rating: 1 stars
08/11/2003
We did not like this cake. It was heavy and you could taste and feel the oil in it. Sad waste of ingredients. Read More
(6)
Rating: 5 stars
12/23/2002
Couldn't be easier or quicker to prepare! A great recipe for poppyseeds! Read More
(5)
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Rating: 5 stars
10/01/2017
Finally a poppy seed cake recipe that is close to the quality of those delicious squares in European coffee shops. I only made one alteration... didn t have evaporated milk so I did as this site recommended and used powdered milk with a low ratio of water to powder. I made a lemon rose glaze and it was gone in a day and a half. I m still looking for a poppy seed ricotta square recipe. Read More
(1)
Rating: 5 stars
03/02/2014
yumm! I used a glaze on top: which was just 1 1/2 cups of powdered sugar and a little bit of milk like 1 tablespoon Read More
(1)
Rating: 4 stars
04/29/2018
Simple and fast recipe. Let this cake cool 100% before tasting. My 1st impression was that it was that there was too much oil as well BUT after letting it cool 100% over night it tastes much better and you dont taste the oil as much as trying it say 30 min. after it comes out of the oven. A smidgen sweet for me but im not a sugar person and I dont think you can really cut back that much? if anyone attempts withs a little less sugar I could love to know how it compares. Read More
Rating: 2 stars
03/11/2016
Tried cutting the oil to 1/4 cup. It was better but I still wouldn't make it again. Read More