Poppy Seed Breadcakes, desserts, holiday, preserve 3 cup flour 1 1/2 teaspoon salt 1 1/2 teaspoon baking powder 2 1/4 cup sugar 1 1/2 tablespoon poppy seeds 3 eggs 1 1/8 cup cooking oil 1 1/2 cup milk 1 1/2 teaspoon almond extract 1 1/2 teaspoon 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) 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) |
