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Poppy Seed Bread (cake)
Author/Submitted by:
Servings: 2
Categories:
Cakes
/
Desserts
Ingredients: 3
cups
Flour 1 1/2
teaspoons
Salt 1 1/2
teaspoons
Baking powder 2 1/4
cups
Sugar 1 1/2
tablespoons
Poppy seeds 3
Eggs 1 1/8
cups
Cooking oil 1 1/2
cups
Milk 1 1/2
teaspoons
Almond extract 1 1/2
teaspoons
Vanilla extract
-----GLAZE----- 1/2
teaspoon
Vanilla extract 1/2
teaspoon
Butter flavoring 1/2
teaspoon
Almond flavoring 1/2
teaspoon
Nutmeg 1/4
cup
Orange juice 3/4
cup
Powdered sugar (sifted)
Directions:
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.
TO BAKE IN JARS: Grease 5 wide-mouth pint canning jars. Divide dough evenly between jars. (Jars will be slightly over 1/2 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)
SOURCE: Dixie Dining, a recipe collection of the GFWC Mississippi : Federation of Women's Clubs, Inc. (Copyright 1982) : Contributed by Mrs. Robert Cook Jones : Typed for you by Nancy Coleman.
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