|
Canned Poppy Seed Cake
Author/Submitted by:
Servings: 5
Categories:
Cakes
/
Desserts
Ingredients: 3
c
Flour 1 1/2
ts
Salt 1 1/2
ts
Baking powder 2 1/4
c
Sugar 1 1/2
tb
Poppy seeds 3
ea
Eggs 1 1/8
c
Cooking oil 1 1/2
c
Milk 1 1/2
ts
Almond extract 1 1/2
ts
Vanilla extract
-----GLAZE----- 1/2
ts
Vanilla extract 1/2
ts
Butter flavoring 1/2
ts
Almond flavoring 1/2
ts
Nutmeg 1/4
c
Orange juice 3/4
c
Powdered sugar (sifted)
Directions:
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.
| 
