Poppy Seed Bread (cake) Recipe
Yield: 2 ServingsRecipe by luhu.jp
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. Ive 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)
Source from luhu.jp
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. Ive 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)
Source from luhu.jp