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Canned Poppy Seed Cake

Author/Submitted by:
Servings: 5
Categories: Cakes / Desserts

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
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)

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.

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