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    Jar Cakes: Poppy Seed Cake


    Source of Recipe


    unknown

    List of Ingredients




    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 Eggs
    1 1/8 c Cooking oil
    1 1/2 c Milk
    1 1/2 ts Almond extract
    1 1/2 ts Vanilla extract

    -----GLAZE-----
    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)

    Recipe



    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.

    Serving size: 5

 

 

 

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