Recipe - Canned Poppy Seed Cake

3 cup Flour
1 One half teaspoon Salt
1 One half teaspoon Baking powder
2 One fourth cup Sugar
1 One half tablespoon Poppy seeds
3 Eggs
1 1/8 cup Cooking oil
1 One half cup Milk
1 One half teaspoon Almond extract
1 One half teaspoon Vanilla extract

GLAZE
One half teaspoon Vanilla extract
One half teaspoon Butter flavoring
One half teaspoon Almond flavoring
One half teaspoon Nutmeg
One fourth cup Orange juice
Three fourths cup Powdered sugar (sifted)

Grease 5 widemouth pint canning jars. Divide dough evenly between jars.
(Jars will be slightly over One half 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 twopiece widemouth 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 MMRecipes Digest by DENISE ROUNDS on Sep 14, 98