Canned poppy seed cake
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Baking powder |
| 2¼ | cup | Sugar |
| 1½ | tablespoon | Poppy seeds |
| ½ | teaspoon | Vanilla extract |
| ½ | teaspoon | Butter flavoring |
| ½ | teaspoon | Almond flavoring |
| 3 | eaches | Eggs |
| 1⅛ | cup | Cooking oil |
| 1½ | cup | Milk |
| 1½ | teaspoon | Almond extract |
| 1½ | teaspoon | Vanilla extract |
| ½ | teaspoon | Nutmeg |
| ¼ | cup | Orange juice |
| ¾ | cup | Powdered sugar (sifted) |
Directions
GLAZE
Grease 5 wide-mouth pint canning jars. Divide dough evenly between jars. (Jars will be slightly over ½ 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.
Original Source not noted on file Submitted By DOROTHY FLATMAN On 12-15-95