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Philippine Poppy Seed Cake

Country.Chef's picture
  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)
  Eggs 6
  Rum 1⁄4 Cup (4 tbs)
  Walnuts 1 Cup (16 tbs), chopped
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 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.

Recipe Summary

Cook Time: 
60 Minutes

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Philippine Poppy Seed Cake Recipe