This is soooooo good! One of Danny & I's favorites :) We decided that we like it best after it's cooled instead of warm.
Poppyseed Bunt Cake
3 eggs
1 1/8 C. vegetable oil (I do 1/2 of it applesauce)
2 1/2 C. sugar
1 1/2 Tbsp. poppyseed
1 1/2 tsp. vanilla
1 1/2 tsp. pure almond extract
1 1/2 C. milk
3 C. flour (I usually do 1/2 of it whole-wheat)
1 1/2 tsp. baking powder
1 1/2 tsp. salt
Mix all the ingredients together. Batter will be slightly lumpy. Grease & flour pan (don't skip the flour--it really helps it come out all in one piece). Bake for approximately 1 hour at 350 degrees. Leave in pan for 5-10 minutes before removing. While the bread is sitting in the pan, make the glaze.
Glaze
1/4 C. orange juice concentrate
2 Tbsp. butter
3/4 C. sugar
1/2 tsp. vanilla
1/2 tsp. pure almond extract
Bring to a boil until sugar is dissolved (about 2 minutes). Then pour over top of cake (I like to poke holes in the top of the cake with a knife so that the sauce seeps down into the cake instead of just on the top).
*I usually make this in loaf pans instead of a bunt pan. This recipe will make 2 regular sized loaf pans or 6-7 mini loaf pans.
recipe from Mom
