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Poppy Seed Nut Bread Recipe
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Flour||3 Cup (48 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Canned sweetened condensed milk||13 Ounce (1 Can)|
|Poppy seeds||2 Ounce|
|Chopped walnuts/Chopped pecans||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6941 Calories from Fat 2919
% Daily Value*
Total Fat 331 g509.4%
Saturated Fat 59.5 g297.6%
Trans Fat 0 g
Cholesterol 759.7 mg
Sodium 4690.3 mg195.4%
Total Carbohydrates 909 g303.2%
Dietary Fiber 27 g108%
Sugars 604 g
Protein 107 g213.3%
Vitamin A 34.3% Vitamin C 16.9%
Calcium 204.2% Iron 157.6%
*Based on a 2000 Calorie diet
Sift together the flour, baking soda and salt in a separate bowl.
Add to the egg mixture alternately with the condensed milk, mixing well after each addition.
Stir in the poppy seeds and walnuts.
Pour the batter into an ungreased tube pan.
Bake at 325 degrees for 1 1/4 hours or until cake tests done.