Here's an oldie but goody. I've had this recipe for years now. And now that I think about it, I think I may have received it in home economics class back in middle school. Dang, that was a loooong time ago.

Well, this almond poppy seed bread recipe has definitely proven itself to be a keeper because I am still making it to this day. I call it almond poppy seed bread, but I guess it could be called cake too. Bread ... cake ... same thing, right?

Simple enough for a sixth-grader to make, it'll take you no time to throw together. Check out how elementary the recipe is. It's laughable.

The recipe makes two loaves – one to keep, one to give away. Or be greedy and keep both. I recommend the latter.

Almond Poppy Seed Bread

1 1/2 Tbs. butter

2 1/2 cups sugar

3 eggs

3 cups flour

1 1/2 tsp. baking powder

1 1/2 tsp. vanilla

1 1/2 cups milk

1 cup+ 2 Tbs. oil

2 Tbs. poppy seeds

1 1/2 tsp. almond extract

Cream butter, sugar, eggs.  Add flour, baking powder, vanilla, milk, oil, poppy seeds and almond extract.  Pour batter into a buttered loaf pan.  Bake at 350 degrees for 1 hour.  Cool in pan for 10 minutes.  Makes 2 loaves.

*For the glaze, I mixed melted butter with powdered sugar and a little milk. I drizzled it over the cakes while they were still warm.