Poppy seed bread (cake)

2 Servings

Ingredients

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

Directions

GLAZE

Blend all cake ingredients together with a mixer. Pour into greased loaf 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 1 hour.

Yield: 2 loaves GLAZE: Mix all glaze ingredients together. Pour over bread when it is done. NOTE: I use orange/pineapple juice instead of plain orange juice. I've had it made either way and like both versions equally. I just happen to buy the juice blend regularly and seldom buy plain orange juice. (Nancy) TO BAKE IN JARS: 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. (Nancy)

Related recipes