Poppy Seed Cake
Poppy Seed Cake
Servings: 2 loaves
Ingredients
- 3 cups all-purpose flour
- 2 1/2 cups sugar
- 1 1/2 teaspoon baking powder
- 3 eggs
- 1 1/2 cups milk
- 1 1/2 cups vegetable oil
- 1 tablespoon poppy seeds
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons butter extract
- 1 1/2 teaspoons almond extract
- glaze
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1/2 teaspoon almond extract
- 1/4 cup orange juice
- 3/4 cup sugar
Instructions
- Preheat oven to 325 degrees.
- Mix bread ingredients in a mixer bowl until well combined.
- Pour mixture into 2 greased loaf pans.
- Bake for one hour.
- Mix together glaze ingredients into a small saucepan.
- Cook on stove over medium heat until sugar dissolves.
- Remove bread from the pans and pour glaze over warm bread.
Notes
- Make sure to either coat the baking dish with non-stick cooking spray or line it with parchment paper so that you can easily remove the cake.
- Add the glaze on when the cake is warm.
- Try not to over mix the batter to keep the cake light and moist.
- Can be stored at room temperature for 2-3 days.
Nutrition
Calories: 2829kcal | Carbohydrates: 641g | Protein: 15g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 263mg | Sodium: 183mg | Potassium: 729mg | Sugar: 636g | Vitamin A: 715IU | Vitamin C: 15.5mg | Calcium: 438mg | Iron: 2.1mg