3 c. flour
2 c. sugar
1 c. salad oil
4 eggs
1 tsp. vanilla
1/2 tsp. salt
1 1/2 tsp. baking soda
13 oz. evaporated milk
(May also use hot prune or date filling in place of poppyseed)

Sift dry ingredients; add liquids and mix until smooth. Add 1 jar Baker's poppyseed filling (1 cup chopped nuts (optional). Beat well on medium speed for 2 minutes. Use 10 inch Angel Food tube pan. Do not grease pan. Bake at 350 degrees for 1 hour and 10 minutes or until done. Cool cake before removing from pan.