Poppy Seed Walnut Cake
A moist, nut-filled cake with a hint of poppy seed and walnuts, perfect for special occasions or teatime indulgence, offering rich flavors and delightful texture.
Ingredients
Instructions
- In a large mixer bowl, beat thoroughly the sugar, vegetable oil, eggs, and flavoring (black walnut extract or vanilla).
- Sift together the cake flour, baking soda, and salt; add to the mixture alternately with the evaporated milk, beating well after each addition.
- Save about a tablespoon of the flour mixture; coat the chopped nuts with it.
- Beat in the prepared poppy seed filling; then mix in the coated nuts.
- Pour the batter into an ungreased 10-inch tube pan with a solid bottom.
- Bake in a preheated 350°F oven for 1 hour and 10 minutes or until the cake tests done.
- Invert the cake pan and let the cake cool completely before removing from the pan.
- Serve plain or sprinkled with confectioners' sugar.
Tips & Substitutions
For a richer flavor, consider using black walnut extract instead of vanilla. If you can’t find poppy seed filling, you can make a simple alternative with ground poppy seeds mixed with sugar and milk. Make sure to sift the cake flour thoroughly for a lighter texture. Keep an eye on the baking time, as ovens may vary.
Serving Suggestions
This Poppy Seed Walnut Cake is delightful served plain, but you can also sprinkle confectioners' sugar on top for a touch of sweetness. It pairs beautifully with a cup of coffee or tea and can be complemented by a scoop of vanilla ice cream. For a festive touch, serve alongside slices of Delight Supreme.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, gently warm slices in the microwave for about 10-15 seconds to enjoy a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Poppy Seed Walnut Cake contains roughly 556 calories, with 9g protein, 61g carbohydrates, and 33g fat. It is an excellent source of iron (29% of the Daily Value) and vitamin A (26% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1267mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular walnuts instead of black walnuts?
Yes, you can use regular walnuts or pecans if black walnuts are not available. However, black walnuts have a distinct flavor that adds depth to the cake, so consider using them if you can find them.
What can I substitute for evaporated milk?
If you don't have evaporated milk, you can use a mixture of regular milk and heavy cream in a 1:1 ratio or substitute with almond milk for a dairy-free option. Just note that this may slightly alter the flavor and texture.
Can I make this cake in advance?
Absolutely! This cake can be baked a day or two in advance. Just make sure to let it cool completely before storing it in an airtight container to maintain its moisture and freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).