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Poppy Seed Cakes - Alice Kuhar's Recipes

(Jackie Moravcik)
3 cups flour
2 cups sugar
1-1/4 cups vegetable oil
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts
1 can evaporated milk
1 can solo poppy seed
Place all ingredients in a bowl and mix well to blend. Pour batter into a greased and floured tube pan and bake in preheated 350 degrees oven for 1 hour 10 minutes.

1 pkg. (3 oz.) vanilla instant pudding
1 Box deluxe yellow cake mix
1 cup water
4 tablespoons (dry) poppy seeds
1/2 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
Combine dry cake mix and dry pudding mix. Add poppy seeds and mix well with spoon. Add oil and water and beat for 2 minutes with electric beater on medium. Add eggs one at a time, mixing well with beater. Add vanilla and beat for 1 minute on high. Pur into well greased and floured Bundt pan or an oblong pan 10x13x2-inch. Bake Bundt pan for 45 minutes 350 degrees, or oblong pan for 30 to 35 minutes. Allow to cool 20 to 30 minutes before turning out. Frost with any butter cream frosting made with lemon extract. Serves 10 to 12 and may be frozen.

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