| 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!\””