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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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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

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 mg430.5%

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

Philippine Poppy Seed Cake Recipe