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. (Nancy)