Canned poppy seed cake

5 servings

Ingredients

Quantity Ingredient
3 cups Flour
1½ teaspoon Salt
1½ teaspoon Baking powder
2¼ cup Sugar
1½ tablespoon Poppy seeds
½ teaspoon Vanilla extract
½ teaspoon Butter flavoring
½ teaspoon Almond flavoring
3 eaches Eggs
1⅛ cup Cooking oil
1½ cup Milk
1½ teaspoon Almond extract
1½ teaspoon Vanilla extract
½ teaspoon Nutmeg
¼ cup Orange juice
¾ cup Powdered sugar (sifted)

Directions

GLAZE

Grease 5 wide-mouth pint canning jars. Divide dough evenly between jars. (Jars will be slightly over ½ full.) Bake at 325 degrees for 50 minutes. Pull jars out of oven 1 at a time. Pour glaze over hot bread. Immediately apply and firmly tighten a two-piece wide-mouth canning lid.

The lid will form a vacuum seal as the jar cools. Jars of canned bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.

Original Source not noted on file Submitted By DOROTHY FLATMAN On 12-15-95

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