In my last post, I mentioned my mom's poppy seed cake. I received a great deal of response wanting that recipe. It's one's of the most unusual cakes I've ever had—and of course, it's delicious. We always had it at Christmas—but it's good any time of the year. My mom has been baking it for over 40 years and has perfected this almost blue, hearty cake. I found a great picture of a poppy seed cake here.
3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 cups sugar
10 ounces, vegetable oil (You can use less, she says, but it won't be as moist.)
13 ounces (1 can) of evaporated milk
1 teaspoon vanilla
1 jar Baker's Poppy Seed Filling (She is adamant that Baker's is the best kind to use.)
Sift all the dry ingredients together. Then mix in all your liquids and eggs. (You can add nuts if you want; Mom never did. I think black walnuts would be fabulous.) Mix for 2 minutes on medium speed.
Pour into a well-greased and floured tube pan. Bake at 350 for 50 to 60 minutes.
Cool the cake at least five to 8 minutes before taking it out of the pan. Mom sprinkles powdered sugar on it because, as you know, if you've been reading this blog, "Icing is for sissies."