---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Cakes, Holiday, Preserves
       Yield: 2 servings
       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)
   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)