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PoppySeed Cake Recipe

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This recipe for PoppySeed Cake, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Massengale
Added: Monday, September 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
3 cups Plain Flour
2 1/3 cups Sugar
1 1/2 tsp. Salt
1 1/2 tbsp. Baking Powder
3 Eggs
1 1/2 cups Milk
1 1/2 cups Cooking Oil
1 1/2 tbsp. Poppyseed
1 1/2 tsp. Vanilla Extract
1 1/2 tsp. Almond Extract
1 1/2 tsp. Butter Extract

GLAZE:
3/4 cup Sugar
1/4 cup Orange Juice
1/2 tsp. Vanilla Extract
1/2 tsp. Almond Extract
1/2 tsp. Butter Extract

Directions:
Directions:
CAKE:
Grease 2 bread loaf pans or a bunt pan. Mix all ingredients with mixer. Bake at 325 for 1 hour or until brown. Let cool for 10 minutes. Take cake out of pans. Then take a knife and place holes in the top of cake for glaze.

GLAZE:
Mix all ingredients and heat until sugar dissolves and pour over cake. Let glaze cool on cake for about 15 minutes.

Number Of Servings:
Number Of Servings:
15+ Depends on how you slice it.

 

 

 

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