Title: Canned Poppy Seed Cake
Categories: Oven, Bread/cake, Untested
Yield: 5 Servings

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)

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.

Original Source not noted on file

Posted to MM-Recipes Digest by DENISE ROUNDS on Sep 14, 98