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15 to 18 servings
1 cup vegetable oil
1 teaspoon baking soda
4 eggs
1 teaspoon baking powder
1 can Solo or 1 jar Baker Poppy filling
1 teaspoon salt
1 can (12 oz) evaporated milk
1-1/2 tablespoon dark brown sugar
1 teaspoon vanilla
1 tablespoon and 1 teaspoon instant coffee
2 cups sugar
3 cups all-purpose flour
2 cups chopped walnuts
Preheat oven to 350° F. Butter and flour a 10-inch tube pan and set aside.
Stir together vegetable oil, eggs, poppy filling, evaporated milk and vanilla in large bowl. In separate bowl, stir together sugar, flour, baking soda, baking powder, salt, brown sugar, instant coffee and walnuts. Stir dry ingredients into wet ingredients until well mixed. Pour into prepared pan.
Bake approximately 11/4 hour or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert onto rack to cool completely. If desired, sprinkle with powdered sugar or spead with vanilla icing.
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