Mom’s Poppyseed Cake

This is my mom’s poppyseed cake. It is a very simple cake that has a nice texture and lots of poppyseeds! It has a simple yet delicious flavor. I love this cake as it takes me straight back to my childhood baking with my mom. I love the simple powdered sugar sprinkled on top. I considered making a glaze but decided to make it exactly as my mom always did, it is perfect!

This is my mom’s recipe in her own handwriting….I loved my mom so much, and this helps bring back so many memories. I wrote the recipe for snowballs right next to the poppyseed cake, my mom wrote the date bar recipe, (I will make snowballs and date bars on another post) my mom inspired me to bake and become a baker, then a master pastry chef. I owe it all to my mom. She was my greatest supporter.

First preheat your oven to 350*

Now prepare your Bundt pan.

Now gather ingredients.

4 eggs
2 cups sugar
1 teaspoon vanilla
1 1/2 cup oil
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 can evaporated milk
1/2 cup poppyseeds (I used 1 whole spice bottle of them, that was the perfect amount)
1 cup chopped pecans

Place the sugar, eggs, oil and vanilla into your mixer bowl. Mix it all together till well blended and slightly fluffy. Now add the milk, flour, baking soda and salt, blend well. Now add the poppyseeds and pecans mix till blended.

Now prepare your Bundt pan. Spray it well with pan spray, then flour it. Now use your spatula to make sure all the poppyseeds and pecans are mixed off the bottom of your mixer bowl.

Now place the batter in your pan. Place in your preheated oven and bake for 45 minutes, test it with a skewer then bake another 10 – 15 minutes if needed. I baked mine for 55 minutes. I bake in a convection oven, just keep tabs on your oven.