This recipe is worth trying. Itās easy and amazing. So amazing that serving this will be sure to secure you the admiration of everyone lucky enough to get a piece of it. I have no idea where mama got this recipe but it is my life long favorite. Life long.
My childhood is full of memories of being outside and playing in creeks but it is also just as full of memories of gatherings with amazing foods. Some of those foods become the focus of memories we hold on to. That is how a food becomes a comfort food. This recipe is comfort food for me. It reminds me of church gatherings, special occasions, and wonderful smells coming from a kitchen where my mother was creating magic.
It does not get much easier than this cake. There is no occasion for guess work here. All the ingredients go into the mixer except the last two items in the list. You will need an electric mixer to make the batter smooth, then stir in the chopped nuts and poppyseeds to prevent them from becoming overworked. Lightly grease the baking pan of your choice with cooking spray before pouring the batter in. If you lick the spoon, I won’t judge.
Baking times on this cake will depend greatly on which type of pan you use. I have tried to make that easier for you by giving you three options to choose from. Either pan you choose, just make sure a toothpick inserted into the pan comes out clean and then you will know it’s done.
The printable recipe is at the bottom of this post.
Jump to RecipeFirst, Preheat your oven to 325. Most ovens can take up to ten minutes to preheat so it is always best to start with this step before mixing your cake.
Ingredients:
3 cups all purpose flour
3 cups sugar
4 eggs
1 and 1/2 cup oil
1 (12 ounce) can evaporated milk
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
Blend on medium speed of an electric mixer until smooth.
Stir in:
1/2 cup chopped nuts (I used walnuts)*optional
1/4 cup (2ounces) poppyseeds
Bake in lightly greased baking pans. Baking times may vary depending on type of pan used. Lightly grease pans and allow cake to cool for 5 minutes before running a knife around the edges to release the cake. Cool on racks once removed from pan.
-1 Bundt pan 1 and 1/2 hours
-2 loaf pans 1 and 1/2 hours
-Or two pampered chef mini loaf pans 35 minutes
I have used this cake as a lovely breakfast treat with my morning coffee and a side of fresh fruit and sausage. It can also be used as a base for strawberry shortcake or with other fruits and whipped toppings. There is simply no end to how enjoyable this cake is. It’s moist and tender with a nutty flavor of walnuts and poppyseeds. You won’t regret it, unless you eat the whole cake by yourself. The video of me making this cake is on the Facebook page and can be reached by using the link below:
Poppyseed Cake
Equipment
- Electric Mixer Hand held or stand mixer
Ingredients
- 3 cups All Purpose Flour
- 3 cups granulated sugar
- 4 eggs
- 1.5 cups salad oil I used canola oil
- 1 can evaporated milk
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp real vanilla extract
- 1/2 cup chopped nuts *optional* I used walnuts
- 1/4 cup poppyseeds (2 ounces)
Instructions
- Blend all ingredients except nuts and poppyseeds together until smooth. Gently stir in chopped nuts and poppyseeds. Pour batter into a lightly greased baking pan. Bake at 325 for time listed below that corresponds with the pan you are using.
- Allow cake to cool for at least five minutes before running a knife around the edges of the cake to help release it from the pan. Invert cake onto cooling rack and out of the pan.
- One Bundt pan or 2 loaf pans will bake for aprx. 1 hour and thirty minutes.Two mini loaf pans will bake for 35 minutes.
2 responses to “Easy Old Fashioned Poppyseed Cake”
What size can of evaporated milk, please? We have 2 sizes at our local stores. Thanks!
Itās the standard twelve ounce can