Poppy Seed Cake III

A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.

Original recipe makes 1 – 10 inch tube Pan


3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white sugar
4 eggs
1/2 teaspoon vanilla extract
1 cup vegetable oil
13 fluid ounces evaporated milk
1/4 cup poppy seeds

  • PREP

    30 mins

  • COOK

    1 hr


    2 hrs 30 mins


  1. Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
  2. In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.


Calories: 420 kcal
Carbohydrates: 52.6 g
Cholesterol: 69 mg
Fat: 20.7 g
Fiber: 1 g
Protein: 7 g
Sodium: 180 mg