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How to make it

  • Place poppyseed in boiling water
  • Let stand 1 hour
  • Stir halfway through
  • Preheat oven to 350F
  • Butter 12, 8 oz jars ( I used bakers' spray )
  • Combine flour, cornstarch baking powder- set aside
  • Cream butter and sugar
  • In separate bowl beat eggs and yolks together
  • Alternate adding the flour to butter and egg mixture
  • Stir in the extracts and the moistened poppyseeds
  • Fill each jar 1/2 full with batter
  • Sprinkle with sliced almonds
  • Place jars 2 inches apart on a baking sheet
  • Bake 25 to 30 minutes or top of cake springs back when touched
  • Remove from oven and allow to cool on the baking sheet over a dry surface insulated with a dry towel or hot pads
  • Allow to cool
  • Serve warm or room temperature
  • Yield: 12, 8 oz jar cakes

Reviews & Comments 3

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  • ttaaccoo 8 years ago
    How cool! At this time in my life, I wish I had a metal coffee can for brown bread!! Thank you for your brilliance Midgelet!
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  • midgelet 8 years ago
    As I try more, I will share more! When cool, they removed easily from the jar but I think, eating them right out of the jar is really cool idea!
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  • gourmetana 8 years ago
    Wow! What an amazing idea! Imagine how beautiful these would be to give away on Christmas time. Hope you share more from that nice book :)
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