Quick- Boarding House Lemon Pecan Bread
List of Ingredients
3 cups butter
5 cups granulated sugar
12 eggs
9 cups all--purpose flour
3 tbls. baking soda
1 tsp. salt
3 cups buttermilk
Grated rind of 4 lemons (squeeze the lemons and reserve the juice)
Grated rind of 2 oranges
2 cups chopped pecans
1 1/2 cups granulated sugar (for glaze)
Recipe
1. Cream butter and 5 cups sugar. Beat in eggs.
2. Add dry ingredients alternately with buttermilk.
3. Add lemon and orange rinds and juice from 2 lemons.
4. Stir in pecans.
5. Pour into 4 greased loaf pans. Bake in a 350--degree oven for 11/4 hours.
6. Mix 11/2 cups sugar with remaining lemon juice from 2 lemons. Microwave for about 1 minute to make sure the sugar completely dissolves in the lemon juice.
7. Pour warm lemon and sugar glaze over the bread while it is still warm and in the pans. Let sit for several hours so the bread absorbs the lemony flavor of the glaze.
8. Remove from pan and wrap in plastic wrap and aluminum foil to store. The loaves can also be frozen.
Makes 4 large loaves.
— "Always on Sunday"
by Eleanor Ostman In Baton rouge Advocate 01/19/01
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