Home Made Recipes

 

Poppy Seed Cake II

Poppy Seed Cake II

Components

Unique recipe makes 1 – 10 inch tube cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • three cups all-objective flour

  • 2 cups white sugar

  • 1 half cups vegetable oil

  • four eggs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1 half teaspoons baking soda

  • 1 (12 fluid ounce) can evaporated milk

  • eight ounces poppyseed filling

  • 1 cup chopped walnuts

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Poppy Seed Cake II

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour one 10 inch tube pan.
  2. Mix the flour, white sugar, vegetable oil, eggs, vanilla, salt, baking soda and evaporated milk. Combine till clean. Add the jar of poppy seed filling and the chopped nuts; beat at medium velocity for two minutes. Pour the batter into the ready pan.
  3. Bake at 350 levels F (one hundred seventy five levels C) for 70 minutes. Let cake cool earlier than eradicating from pan.

Vitamin

  • Energy
  • 582 kcal
  • 29%
  • Carbohydrates
  • sixty two.three g
  • 20%
  • Ldl cholesterol
  • sixty eight mg
  • 23%
  • Fats
  • 34.2 g
  • fifty three%
  • Fiber
  • 1.three g
  • 5%
  • Protein
  • eight.four g
  • 17%
  • Sodium
  • 279 mg
  • eleven%

* % Day by day Values are based mostly on a 2,000 calorie food regimen.

Recipe by Geri

“Ready poppyseed filling and chopped nuts are combined right into a easy batter on this fast recipe.”

Categories:   Yellow Cake

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