Poppy Loaf Cake

2 loaves

1 can Solo or 1 jar Baker
11/2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup vegetable oil
5 teaspoons baking powder
1 can (12 oz) evaporated milk
1/2 teaspoon salt
4 cups all-purpose flour

Preheat oven to 350° F. Grease two 9 x 5-inch loaf pans and set aside.

Beat poppy filling, eggs, oil, evaporated milk, sugar and vanilla in large bowl with electric mixer at low speed until well blended. Stir baking powder and salt into flour. Add to poppy mixture gradually, and beat at medium speed until blended. Beat 2 minutes. Pour into prepared pans.

Bake 55 to 65 minutes or until cake tester inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.