Baker's Poppy Seed Cake or Solo's (I choose Solo's recipe.)

                 

I have a great many recipes for poppy seed cake, but my favorite was the Solo brand dessert filling in the poppy seed category. I asked Andy to find two cans of Solo filling today at Giant Eagle and he came home with Baker's Brand saying Solo was not there.  I got on line to buy some cans of Solo and they all wanted to sell cases of one kind or another kind, but no mixing. I found out that WalMart carries the Solo brand but since Andy brought me Baker's and I was in the mood to bake, that is what I used.  It is in the oven now, so I will let you know how this recipe turns out.
Note:  This is a good fast cake, however, it does not beat the Solo poppy seed cake recipe.  This recipe needs a shot of sour cream.  It just does not have the zing that the Solo cake has although it is much easier to produce.  Now one could use the cake below to make nice little cream cheese tea sandwiches. And it might even be better the next day on its own. Sometimes a cake like this needs a day alone with its ingredients.

3 Minute Delite Poppy Seed Cake:

3 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda
2 cups sugar
Stir the above together, then add:
one cup of oil (10-12 ounces of oil makes a richer and more moist cake, but adds cooking time.)
4 large eggs
1 can (11-13 oz.) evaporated milk
1 tsp vanilla
1 jar of Baker's Poppy Seed filling
1 cup of nuts (optional)

Mix this all together; mix for 2 minutes. Turn batter into a large tube pan that has been greased and floured. Bake at 350 for 50 -60 minutes depending on your oven.

Here's hoping it is good because it certainly is big.  I hope Nordic (pan) can handle this. (Well, it is lovely in the pan, so far so good.)

However:
This is the best poppy seed cake and this is the old label with the recipe for the Solo brand.  That's the one to use.  
                                              

New labels:

Solo Poppy Seed Cake and Pastry Filling	Solo Prune Plum Cake and Pastry Filling	Solo Raspberry Cake and Pastry Filling

Solo Poppy Cake

Rating: 

5 stars

Description

This recipe has been in the Solo family for over 100 years.  It's a delicious classic that you and your family will love!

Summary

Yield	16 Servings
Prep time	5 minutes
Cooking time	1 hour
Total time	1 hour, 5 minutes

Ingredients

1 cup

butter or margarine, softened

1 cup

dairy sour cream

1 1⁄2 cup

sugar

2 1⁄2 cup

all-purpose flour

1 teaspoon

baking soda

1 can

Solo Poppy Seed Cake and Pastry Filling or 1 jar Baker Poppy Seed Filling

4  

eggs, separated

1 teaspoon

salt

1 teaspoon

vanilla

   

confectioners sugar

Instructions

To bake this poppy seed cake, preheat oven to 350° F. Grease and flour 12-cup Bundt pan or 10-inch tube pan and set aside.Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add poppy filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended. Stir flour, baking soda and salt until mixed, and add to poppy mixture gradually, beating well after each addition. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly in prepared pan. Bake 55 to 65 minutes or until cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Dust with confectioners sugar just before serving. 

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There are many collectors for this interesting antique item:

Pickle Castors