3 c Flour
1 1/2 ts Salt
1 1/2 ts Baking powder
2 1/4 c Sugar
1 1/2 tb Poppy seeds
3 Eggs
1 1/8 c Cooking oil
1 1/2 c Milk
1 1/2 ts Almond extract
1 1/2 ts Vanilla extract
---------------------------GLAZE---------------------------
1/2 ts Vanilla extract
1/2 ts Butter flavoring
1/2 ts Almond flavoring
1/2 ts Nutmeg
1/4 c Orange juice
3/4 c Powdered sugar (sifted)
Blend all cake ingredients together with a mixer.
Pour into greased loaf 9 x 5 x 3 inch loaf pans. Bake
at 350 degrees for 1 hour. Yield: 2 loaves GLAZE: Mix
all glaze ingredients together. Pour over bread when
it is done. NOTE: I use orange/pineapple juice instead
of plain orange juice. I've had it made either way and
like both versions equally. I just happen to buy the
juice blend regularly and seldom buy plain orange
juice. (Nancy) TO BAKE IN JARS: Grease 5 wide-mouth
pint canning jars. Divide dough evenly between jars.
(Jars will be slightly over 1/2 full.) Bake at 325
degrees for 50 minutes. Pull jars out of oven 1 at a
time. Pour glaze over hot bread. Immediately apply
and firmly tighten a two-piece wide-mouth canning lid.
The lid will form a vacuum seal as the jar cools. Jars
of canned bread may be stored on the pantry shelf with
other canned foods or may be placed in a freezer. The
bread is safe to eat as long as jars remain vacuum
sealed and free of mold growth. (Nancy)
