Ingredients
3 cup flour
1 1/2 tsp salt
1 1/2 tsp baking powder
2 1/4 cup sugar
1 1/2 tbsp poppy seeds
3 eggs
1 1/8 cup cooking oil
1 1/2 cup milk
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
GLAZE
1/2 tsp vanilla extract
1/2 tsp butter flavoring
1/2 tsp almond flavoring
1/2 tsp 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. 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 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)
Servings: 2 servings
Poppy Seed Bread (Cake) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
We are able to follow the history of meal recipes far back into the far past, certainly as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these ancient records were just simple pictorial recipes for preparing meals.
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We hope you enjoy this Poppy Seed Bread (Cake) recipe.
