Poppy Seed Cake III

4.4
(28)

A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.

5
5
5
5
Prep Time:
30 mins
Cook Time:
1 hrs
Additional Time:
1 hrs
Total Time:
2 hrs 30 mins
Servings:
14
Yield:
1 to 10 - inch tube pan

Ingredients

  • 3 cups all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 cups white sugar

  • 4 eggs

  • ½ teaspoon vanilla extract

  • 1 cup vegetable oil

  • 13 fluid ounces evaporated milk

  • ¼ cup poppy seeds

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.

  2. In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.

  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Nutrition Facts (per serving)

420 Calories
21g Fat
53g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 420
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 20%
Cholesterol 62mg 21%
Sodium 180mg 8%
Total Carbohydrate 53g 19%
Dietary Fiber 1g 4%
Total Sugars 32g
Protein 7g
Vitamin C 1mg 3%
Calcium 123mg 9%
Iron 2mg 10%
Potassium 154mg 3%

* 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.

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