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15 to 18 servings
4 eggs
2 teaspoons baking powder
1 cup brown sugar
2 teaspoons baking soda
1 cup vegetable oil
1/2 teaspoon salt
1 can Solo or 1 jar Baker Poppy filling
1 teaspoon cinnamon
2 cups finely grated carrots
1/2 cup golden raisins
1 can (8 oz) crushed pineapple, drained
3-1/4 cups whole wheat flour
Confectioners sugar
1/2 cup chopped dates
Preheat oven to 350° F. Grease 10-inch tube pan. Line bottom of pan with waxed paper.
In large mixing bowl, beat together eggs, sugar and oil. Srtir in poppy filling, carrots and pineapple and set aside. Stir together flour, baking soda, baking powder, salt and cinnamon. Stir dry ingredients into carrot-poppy batter. Add raisins and dates, stirring to distribute evenly. Pour batter into prepared pan.
Bake for 1 hour 15 minutes or until top springs back when lightly pressed with fingertips. Cool cake in pan on wirerack about 15 minutes. Remove cake from pan, peel off waxed paper, cool completely. Dust with confectioners sugar if desired.
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