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POPPY SEED CAKE
Administrator, Friday 20 June 2014 - 09:19:20


This recipe was given to me by Aunt Linda. Cake is best the next day and never lasts long around my house.
 
1 1/2 cups vegetable oil2 1/2 oz poppy seeds
1 1/2 tsp baking soda4 large eggs
2 cups sugar12 oz evaporated milk
3 cups all-purpose flour1 can cream cheese frosting
 
Combine all ingredients. Blend well about 4 minutes with electric mixer
Pour into 12 cup bundt pan. Bake 50-60 minutes at 350° or until cake tester (toothpick) comes out clean.
Frost with cream cheese frosting. I use canned frosting because it cuts down on prep time. I also add food coloring during the holiday seasons and decorate with pertinent decorations.

Servings: 12
Cooking Time: 50-60 minutes
Oven Temperature: 350°F
 
Serving size: 1/12 of a recipe (14.2 ounces).Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories1022.7
Calories From Fat (49%)496.41
% Daily Value
Total Fat 56.41g87%
Saturated Fat 16.05g80%
Cholesterol 143.58mg48%
Sodium 522.63mg22%
Potassium 856.81mg24%
Total Carbohydrates 109.31g36%
Fiber 1.18g5%
Sugar 83.74g 
Protein 23.13g46%

 

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