wilkes

Poppyseed Pound Cake
3 cups all purpose flour
(You can substitute self-rising for all purpose. If you do, eliminate the salt and baking powder.)
2 1/4 cups sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 eggs
1 1/2 cups milk
1 1/2 tablespoons poppyseeds
1 1/8 cups oil (I prefer canola, cottonseed, or peanut.)
1 1/2 teaspoon almond extract
1 1/2 teaspoon butter flavor
Glaze: (Mix and pour over baked cake while it’s still hot.)
3/4 cup sugar
1/4 cup OJ
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon butter flavor

Preheat oven to 350.
Prepare 2 large bread pans. (I use Baker’s Secret.)
Combine all 10 ingredients in large mixing bowl.
Mix for two minutes on high speed.
Bake for approximately 50 minutes.
(The moist toothpick test works here ~ just make sure it’s not doughy.)

Does anyone have the receipe for poppyseed cake.