Poppy Seed Cake
The speckled interior of this cake is pleasing to the eye and the tastebuds! Made from scratch, but easy to throw together. Serve with real whipped cream to highlight the flavor of the poppy seeds.
Ingredients
3 cups flour
2 cups sugar
1½ cups vegetable oil
4 eggs
1 teaspoon vanilla
½ teaspoon salt
1½ teaspoons baking powder
1 can (12 ounces) evaporated milk
1 can (12.5 ounces) SOLO brand poppy seed cake and pastry filling*
1 cup chopped walnuts (optional)
Whipped cream (optional)
Directions
Preheat oven to 350 degrees.
Mix all ingredients (minus the whipped cream) in a large mixing bowl on medium speed for 5 minutes.
Pour into an ungreased Bundt or tube pan.
Bake for 1 hour and 10 minutes. Don’t worry if the cake cracks on top; use a toothpick to test doneness. Cool before removing.
After removing the cake from the pan but before flipping, level the bottom of the cake using a long, serrated bread knife. The flattened bottom allows the cake to sit flat on your plate or cake stand.
Serve at room temperature with real whipped cream.
Recipe Courtesy Of
Recipe courtesy of Maureen Mains of Creston, a member of Blue Ridge Energy
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