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Poppy Seed Bread (cake)

Author/Submitted by:
Servings: 2
Categories: Cakes / Desserts

3  cups  Flour
1 1/2  teaspoons  Salt
1 1/2  teaspoons  Baking powder
2 1/4  cups  Sugar
1 1/2  tablespoons  Poppy seeds
3    Eggs
1 1/8  cups  Cooking oil
1 1/2  cups  Milk
1 1/2  teaspoons  Almond extract
1 1/2  teaspoons  Vanilla extract
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. 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: Dixie Dining, a recipe collection of the GFWC Mississippi : Federation of Women's Clubs, Inc. (Copyright 1982) : Contributed by Mrs. Robert Cook Jones : Typed for you by Nancy Coleman.

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