Poppy Seed Walnut Cake

• 2 c. sugar
• 1 1/2 c. vegetable oil
• 4 eggs
• 1 tsp. black walnut extract or vanilla
• 3 c. sifted cake flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 (13 oz.) can evaporated milk
• 1 (12 oz.) can prepared poppy seed filling
• 1 c. chopped walnuts, black walnuts or pecans

1. In large mixer bowl, beat thoroughly the sugar, oil, eggs and flavoring.
2. (Use vanilla with the pecans.)
3. Sift together the flour, soda and salt; add to mixture alternately with the evaporated milk, beating well after each addition.
4. Save about a tablespoon of flour mixture; coat nuts.
5. Beat in poppy seed filling; mix in the nuts mixed with a tablespoon of flour.
6. Place in ungreased 10-inch tube pan with solid bottom and bake in preheated 350u0b0 oven for 1 hour and 10 minutes or until cake tests done.
7. Invert cake pan and let cool completely before removing from pan.
8. Serve plain or sprinkled with confectioners sugar.

sugar, vegetable oil, eggs, black walnut, cake flour, baking soda, salt, milk, filling, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345675 (may not work)