Poppy Seed Bread/Cake
Though the title was originally Poppy Seed Bread, I've added Cake because it is moist and sweet - more like a pound cake. I had this recipe while visiting my brother Dino in Miami, Florida while he was working on his PhD in Molecular Biology. His girlfriend at the time, Wendy Holman served this on one of Gary and my visits in 1980.
Ingredients
3 eggs2-1/4 cups sugar
1-1/2 cups vegetable oil
1-1/2 cups milk
3 cups all-purpose flour
1-1/2 teaspoon baking powder
1-1/2 teaspoon salt
1 1-2 Tablespoons poppy seeds
2 teaspoons Almond Extract
GLAZE:
3/4 cup confectioners' sugar
1/4 cup orange juice concentrate
1/2 teaspoon Vanilla Extract
1 teaspoon Almond Extract
Instructions
In a large bowl, combine the eggs, sugar, oil, and milk. poppy seeds, beat until well blended. Combine the flour, baking powder and salt; beat into egg mixture. Stir in poppy seeds and extract. (Batter will be watery.)Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).