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)
From
Yields
2 Servings
