| 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
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