Philippine Poppy Seed Cake
|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|
In a small bowl, combine poppy seeds and 1/2 cup of the milk and allow to soak for 10 minutes; drain.
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.