Poppy seed bread (cake)
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Poppy seed bread (cake)
  Bread    Cakes    Holiday    Preserves  
Last updated 6/12/2012 1:18:33 AM. Recipe ID 49464. Report a problem with this recipe.
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      Title: Poppy seed bread (cake)
 Categories: Desserts, Cakes, Holiday, Preserves
      Yield: 2 Servings
      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    Eggs
  1 1/8 c  Cooking oil
  1 1/2 c  Milk
  1 1/2 ts Almond extract
  1 1/2 ts Vanilla extract

    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)
  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)

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Recipe ID 49464 (Apr 03, 2005)

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