Poppyseed Cake
This is the best cake you have ever had in your life! baking times could vary. See notes at the end of the recipe for help. Watch me make this cake on my Facebook page ibeebusy24.7
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.
Notes
This cake can be served warm, on it's own, or at room temp with fruit and whipped cream. There is simply no wrong way to eat this cake! Just don't hurt yourself ;)
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