2 c. sugar
4 eggs
1/2 c. oil
1 tsp. vanilla
1 large can Pet milk
3 c. flour, sifted
1 1/2 tsp. baking soda
1/2 tsp. salt
1 can Solo poppy seed
1 c. chopped nuts

Cream well the sugar and eggs. Slowly add oil and vanilla. Sift flour, baking soda and salt. Add milk gradually, with Pet milk, poppy seed and nuts. Pour into ungreased tube pan.

Bake at 350°F for 1 hour and 10 minutes. Cool in pan. Stays moist 2 weeks in refrigerator.