3 c. all-purpose flour, unsifted
2 c. sugar
8 fl. oz. salad oil
4 eggs
1 tsp. vanilla
1/2 tsp. salt
1 1/2 tsp. baking soda
13 fl. oz. evaporated milk

Sift dry ingredients. Add liquids and mix until smooth. Add:

1 jar Baker poppy seed filling
1 c. 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 tested done. Cool cake before removing from pan.

10 to 12 ounces salad oil makes a more moist and soft cake as preferred. If so give extra baking time.