This was a post I started writing about a few months ago and I am finally getting around to posting it. The old laptop was giving me MAJOR issues and pretty much kicked the can. I spent a month trying to backup and save everything I had on the hard drive before it completely crashed and lost everything. The exciting news to share, I purchased a new laptop. WOO HOO! It was long overdue and excited to get back into the swing of things.
One of the plus sides to this whole quarantine / social distancing thing, has been using those random finds in the back of the pantry. I came across a can of poppyseed that I had purchased back around Christmas to make a poppyseed roll. Poppyseed Roll, by far, is one of my favorite desserts. It has always been a tradition to have around Christmas and Easter time.
Good news, I have another extra can that I came across, so I think I will have to make one very soon to splurge on.
When I came across this find, I knew I wanted to make my Grandma’s Poppyseed Cake. It’s super easy to make and delicious. A perfect breakfast or after dinner sweet treat! I actually was surprised I didn’t already have this posted on the blog.
Now, I could have jazzed up the final image to make it a bit more appealing with a sprinkle of powdered sugar or a powder sugar glaze, but my hubby isn’t a fan of powdered sugar – so I left it plain so he could enjoy too! The last thing I need is to eat an entire cake on my own. I did however, wrap up several slices of cake to share with my parents.
If you have never tried poppyseeds before, they have a sweet, nutty flavor and are used as flavoring in breads, rolls, and cakes. There are roughly 900,000 poppy seeds to the pound.
This is super easy to make – you don’t even need to pull out the mixer. Just grab a large bowl and a big wooden spoon! You could even add some lemon zest and some lemon juice in place of some of the milk to make it a Lemon Poppyseed Cake!
- 2 c. sugar
- 1½ c. oil
- 4 eggs
- 1 tsp vanilla
- 3 c. flour
- 1½ tsp baking soda
- 1 (14 oz) can evaporated milk
- 1 jar (12.5 oz) poppyseed filling or ½ cup poppyseed
- 1 cup chopped nuts (optional)
- Pre-heat oven to 350 degrees.
- Beat sugar, oil, eggs, and vanilla together in a mixing bowl.
- Gradually add flour and baking soda.
- Beat in milk, poppyseed, and nuts with other ingredients just until combined.
- Bake in greased bundt pan for an hour or until toothpick comes out clean.
- Cool cake in pan before flipping to remove.
If you enjoyed this post or tried out this recipe, please leave a comment and rating! Or, share a photo on Instagram and tag #sweetdashofsass or @sweetdashofsass
I love that poppy seed cake recipe. I have been making it for 40 years and add walnuts as well. Problem is I have been unable to source Solo Poppy Seed mixture here in Canada or Shop and Go in Mass or any American grocery store..When I find it clear the shelf..This recipe came from Chicago by way of my mother-in-law and her great Aunt Josephine DesLoges Marble Pray. Thank you for the post and in advance for where to get the solo poppy seed mixture.
Thomas Cunningham Warkworth Ontario, Canada.
I don’t have a Bundt pan so wondering if I could use either a loaf pan, a square cake pan or even a springform pan (8” or 9”?).
Yes absolutely. I would just check time for baking according to pan. It would definitely be less time most likely.
Thank you for your recipe 😊. It was delicious
This is my favorite cake… I love the taste texture … easy to making; can be frozen wonderful to always have a sweet treat in hand when someone drops by for tea or coffee,… but I do have family with diverticulitis… I would like to make it without the poppyseed filling.. I’m sure there would need to be some adjustments… unsure of where to start…. Any suggestions?
This is my favorite cake… I love the taste, texture … easy to make; can be frozen wonderful to always have a sweet treat in hand when someone drops by for tea or coffee,… but I do have family with diverticulitis… I would like to make it without the poppyseed filling.. I’m sure there would need to be some adjustments… unsure of where to start…. Any suggestions?
I have not baked a Poppyseed cake for a few years. Was making one today and something happened to my mixed, there were ingredients everywhere. Getting ready to start all over again. Love your recipe.
Happy Holidays!!
Missed the stars, this is definitely a 5 or maybe a 10
I got married in 1970. This was the first cake I made
As a wife! Became our favorite, and made it for
every holiday, family get togethers. It was a hit No matter
where it debuted!!!! Every shower I’ve gone to, the bride got
the recipe and a can of poppyseed!!
To this day is remains a family favorite!!!!!! Thank You
Mr Korinak for making solo poppyseed!!!!!! YUM!!!
Wondering if butter could be substituted for some or half or all of the oil?
I haven’t tried it, but you definitely could. It may alter the taste a bit. Let me know how it turns out if you do make it with butter.
Thank you. This appears to be the same recipe I used for many years but lost it when moving. This is not the same recipe Solo puts on their label. Many times I’ve made mini loaves to give at Ukrainian Christmas functions. Will try your recipe tonight.
Let me know what you think! Brings back memories with my grandma!
Recipe was what I was looking for, But Please make me download browser extensions in order to print something.
I also had lost this recipe which a friend gave me many years ago. Thank you!!! I seem to recall that you could substitute Solo almond filling as well? Has anyone tried that?
I have made this for many years. You can also make it banana instead of poppyseed, mash 2 ripe bananas to use instead of poppyseed add 1 cup chopped walnuts or pecans if you like. I always bought Bakers Joy poppyseed in a jar instead of Solo. An older lady neighbor of mine often asked me to make the poppyseed version for her!