Shotgun Cake

When I was growing up, my mom made this cake occasionally. I loved it. It is like a poppy-seed pound cake. But what I loved the most, was its name.

Shotgun Cake

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 eggs
1/2 teaspoon vanilla extract
1 cup canola oil
12-13 fluid oz. evaporated milk
1/4 cup poppy seeds

Preheat oven to 350 degrees F. In a large bowl mix flour, baking soda, salt, and sugar. Add eggs, vanilla, oil and evaporated milk. Mix well. Add poppy seeds and blend them into batter well. Pour into greased bundt pan and bake for 1 hour. Cool 10 minutes in pan, then remove to wire rack.