LEMON PECAN TEA BREAD
Source of Recipe
CREATED BY PAT WELLS Donated by Paul Perkins
List of Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 2 large eggs
- 1-1/2 cup all purpose flour (sifted)
- 1-1/2 tsp clabber girl baking powder
- 1/4 tsp salt
- 1/2 cup milk
- grated rind of 1 lemon
- 1/2 cup chopped pecans
- lemon glaze
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- LEMON GLAZE:
- 1 cup sifted powdered sugar
- 2 Tbls lemon juice
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- Combine ingredents, stirring until smooth
- makes about 1/2 cup
- spread over loaf
Instructions
- Beat shortening at medium speed until fluffy. Gradually add sugar, beating well. Add eggs one at a time, beating after each addition. Combine flour, baking powder, and salt to mixture-adding to creamed mixture alternately with milk, begining and ending with flour mixture.
- Stir in lemon rind and pecans. Pour batter into gt=reased, floured 9x5x3 inch loaf pan.
- Bake @ 350 degrees for 50-55 minutes, or until toothpick inseretes in center comes out clean.
- Cool in pan on a wire rack for 10-15 minutes. Remove and let cool completly on wire rack.
- Pour lemon glaze over bread- makes 1 loaf.
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