0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Desserts, Cakes, Holiday, Preserves 2 Servings

INGREDIENTS

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
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)

INSTRUCTIONS

GLAZE
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?