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. Ive 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)
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|Serving Size: 1 Serving (1592g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1599 (30%)|
|Amt Per Serving||% DV|
|Total Fat 177.7g||237 %|
|Saturated Fat 22.9g||115 %|
|Monounsaturated Fat 100.2g|
|Polyunsanturated Fat 45.7g|
|Cholesterol 1589.9mg||489 %|
|Sodium 833.3mg||29 %|
|Potassium 1008.1mg||27 %|
|Total Carbohydrate 861.6g||253 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 852.8g|
|Protein 74g||106 %|
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Calories per serving: 5255
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