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Poppy Seed Cake


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Poppy Seed Cake 0 Picture


  • 4 eggs
  • 2 cups sugar
  • 1 1/4 cup poppy seeds
  • 1 1/2 cup oil
  • 1/2 cup chopped pecans
  • 2 cups flour
  • 1/2 tsp. baking soda
  • 1 can evaporated milk


Servings 1
Adapted from


Step 1

Cream the eggs and sugar together. Add poppy seeds and oil and mix together until the oil is incorporated into the mixture. Add the nuts; give a quick stir. Mix the flour and baking soda together in a separate bowl. Add the rest of the ingredients by alternating your dry and wet. (To make a richer cake, substitute one can of sweetened condensed milk for the evaporated milk.) Pour into a greased 10-inch cheesecake pan or 2 loaf pans. Bake at 350 degrees for about 1 hour and 10 minutes for the 10-inch pan and about 50 minutes for the 2 loaf pans. Sprinkle with icing sugar when cool.

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