Preheat oven to 350 degrees. Grease a 10-inch tube pan. Sift together flour and baking powder in a small bowl. Place eggs and vanilla in large electric mixer bowl and beat until light and fluffy. Add sugar, oil and milk, beating well after each addition. With mixer at low speed, fold in flour mixture blending until smooth. Remove from mixer. Add walnuts and poppy seed. Stir with wooden spoon until well combined. Turn batter into prepared pan. Bake for 1 hour or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan and cool thoroughly on wire rack.

This recipe is from “What’s Cooking in Niles.”