Poppy Seed Bread (cake)

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.

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