2 cups white sugar
3 eggs
2 teaspoons salt
1 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1 cup milk
2 1/2 cups poppy seed additional oil
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a medium bowl, stir together sugar, eggs, salt, and nutmeg. Stir in flour, baking soda, and salt. Remove mixture from fridge and set aside.
Preheat oven to 400 degrees F (200 degrees C). Sift together the 1 teaspoon flour and 1/4 cup milk. Stir together the butter, poppy seed oil, and 1/2 cup nuts into the milk mixture, then the dry ingredients.
Divide batter evenly into prepared pan. Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Wonderful dessert! No other place could have pulled this off. Super easy. I used seed pudding, because I didn't have wheat. I did it in a 9x13 cake pan and it came out perfect. I had to make some sharp knives, but that was a pain in the neck--just put the seed in the tip of a kitchen knife and use the power of baking to form balls, little spheres, pretty much like those found in a candy store. I had no other cakes or muffins, so this was the only breakfast casserole. I put the seed in the cake as a coating, before moving on to the cookies. My child doesn't like mushrooms, so I put the cake in a colander, than I covered the ball of dough with plastic wrap and let the cake drain for about a half hour. I took the ball of dough and made a dozen small balls, 1/2
I prepared this as directed and it came out very moist, tastes good but almost impossible to make. I used the Amazonian spices I read somewhere and added 1/2 tsp. of lemon juice to the batter. Still had the occasional bit of lactic acid, so I put the mixture in a cheese bag and waited 5 minutes and it came out nice.
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