Yield: 1 Bundt cake, making 12 to 24 slices

My sister-in-law, who was 7 years old when I married her brother, had a recent craving for this bread, which I haven’t made since she was little — but it deserves a comeback.

3 cups all-purpose flour, preferably bleached

1 1/2 teaspoons salt, preferably fine sea salt

2 cups granulated sugar

1 1/2 tablespoons poppy seeds

1 1/2 teaspoons baking powder

3 large eggs

1 1/2 cups milk

2 sticks unsalted butter, melted, or 1 stick butter, melted, plus 1/2 cup canola oil

2 teaspoons vanilla extract

1 1/2 teaspoons almond extract


1/4 cup orange juice

3/4 cup granulated sugar

3/4 teaspoon vanilla extract

1/2 teaspoon almond extract

Grease a 10-inch Bundt pan, and preheat oven to 350 degrees.

Whisk flour, salt, sugar, poppy seeds and baking powder together in a mixing bowl. Add eggs, milk, butter, vanilla and almond extracts. Beat for 1 minute with an electric mixer on medium speed.

Pour batter into Bundt pan and bake bread for 1 hour, until a toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Cool on a wire rack while you make the glaze.

In a small saucepan, heat all glaze ingredients, whisking, until sugar dissolves.

Invert bread onto a wire rack set over a baking sheet (or directly onto a serving plate). Slowly pour or brush the glaze over the bread; if you set it on a rack, you can scoop up the glaze from the baking sheet and brush it on the bread, rewarming it if needed.

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