"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Poppy Seed Cake Recipe

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This recipe for Poppy Seed Cake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aunt Ruth
Added: Saturday, March 18, 2006


3 c. all purpose flour
2 c. sugar
1 1/2 c. vegetable oil
4 eggs
1 t. vanilla
1/2 t. salt
1 1/2 t. baking soda
1-12 oz. can evaporated milk
1 can poppy seed filling (solo)
1 c. chopped pecans

Mix all ingredients on medium speed for 2 minutes. Pour mixture into ungreased tube pan and bake at 350 for apprx. 70 minutes or until cake tests done.
Cool cake completely before removing from pan. Dust with powdered sugar.




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