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Philippine Poppy Seed Cake Recipe
|Poppy seeds||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1 1⁄4 Cup (20 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|Walnuts||1 Cup (16 tbs), chopped|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
Serving size: Complete recipe
Calories 6621 Calories from Fat 3577
% Daily Value*
Total Fat 409 g629.4%
Saturated Fat 59 g294.8%
Trans Fat 0 g
Cholesterol 1291.5 mg
Sodium 1810 mg75.4%
Total Carbohydrates 641 g213.6%
Dietary Fiber 27.2 g108.8%
Sugars 419.2 g
Protein 99 g197.5%
Vitamin A 34.2% Vitamin C 3.3%
Calcium 230.2% Iron 156.5%
*Based on a 2000 Calorie diet
While seeds are soaking, in a large bowl, beat together sugar and oil.
Add eggs one at a time, beating well after each addition.In a separate bowl, stir rum into remaining 1/2 cup milk.
Stir into sugar-egg mixture.
Add walnuts and drained poppy seeds.
Stir in flour, baking powder, and salt.
Pour batter into a greased 10-inch tube or Bundt pan.
Bake in a 350°F oven for 1 hour, or until a toothpick inserted in the centre of the cake comes out clean.