3 c. 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

1. Sift dry ingredients, add liquids and mix until smooth. Add 1 jar Baker poppyseed filling and 1 cup chopped nuts (optional).

2. Beat well on medium speed for 2 minutes. Use 10-inch angel food tube pan. DO NOT grease pan.

3. 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.