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

INGREDIENTS

3 c Flour
1 1/2 t Salt
1 1/2 t Baking powder
2 1/4 c Sugar
1 1/2 T Poppy seeds
3 Eggs
1 1/8 c Cooking oil
1 1/2 c Milk
1 1/2 t Almond extract
1 1/2 t Vanilla extract
1/2 t Vanilla extract
1/2 t Butter flavoring
1/2 t Almond flavoring
1/2 t Nutmeg
1/4 c Orange juice
3/4 c Powdered sugar, sifted

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2910
Calories From Fat: 1223
Total Fat: 138.3g
Cholesterol: 293.6mg
Sodium: 2310.8mg
Potassium: 683.5mg
Carbohydrates: 385.1g
Fiber: 6.5g
Sugar: 239g
Protein: 36.3g


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