note: This cake is a from scratch and needs to mellow for three days before eating)
3 C flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1 3/4 C sugar
1 1/3 C oil
1 (12 oz.) can evaporated milk
1 tsp. vanilla
1 (10 oz.) jar of Poppyseed filling or ground black walnuts, if you prefer
Preheat oven to 350 degrees; grease a 10 inch tube/bundt pan.
Mix together the flour, salt, baking soda and sugar; set aside.
In another bowl, beat eggs until light and fluffy.
Stir in the oil, evaporated milk and vanilla.
Slowly stir the wet ingredients into the dry until they’re combined.
Mix in the jar of poppyseed filling.
Pour into prepared pan.
Bake for 50-60 minutes; until golden brown.
*FOR THE GLAZE
• 4 ounces (1 stick) unsalted butter
• 1 cup sugar
• 1 cup Irish whiskey (amber rum or bourbon are also good substitutes if you are not fond of Irish Whiskey)
• 1 tablespoon water
For the glaze: Melt the butter in a medium saucepan over medium heat. Add the sugar, whiskey and water, stirring until the sugar has dissolved. Pour one-third of the glaze over the hot cake in the pan. Let cool on the wire rack for 1 hour, then remove from the pan and invert so the cake is flat side up on a plate; pour one-third of the glaze over the cooled cake, then cover tightly with plastic wrap and refrigerate. The next day, unwrap the cake, invert onto a second plate and pour half of the remaining glaze over the cake; recover tightly with plastic wrap; this process allows the glaze to flavor the cake evenly. On the next day, repeat the process, using the rest of the syrup). Serve this cake as is, with a dollop of whipped cream or vanilla ice cream.