3 c. all-purpose flour
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
1 jar Baker's poppyseed filling
1 c. chopped nuts (opt.)

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

Sift dry ingredients, add liquids and mix until smooth. Add poppyseed filling and nuts. 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.