Prep 15 mins
Cook 1 hr
This recipe is from the 1983 Southern Living Christmas Book. I have made this is past with lots of raves.
- 2 cups all-purpose flour
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 egg, beaten
- 1⁄4 cup butter, melted
- 1 teaspoon grated orange rind
- 1 teaspoon grated lemon rind
- 1 cup orange juice
- 1 cup chopped pecans
- Combine flour, sugar, salt, and soda, add the remaining ingredients, mixing well. Pour into a greased 9X5 loaf pan. Bake at 350 for 50-60 minutes.
Perfect texture, not too sweet which is a big plus. Very flavourful. Discovered I did not have any pecans (or other nuts) so I subbed the nuts for raisins. Will make again with nuts and also as French Tart suggested, with dried fruits. Certainly a tea bread to make often.
Thanks for posting.
Excellent flavor and texture! And not too sweet, which is how I like it. Like the mix of orange and lemon. I did have a senior moment (quite often, actually :) ) and what I thought were pecans in my pantry, were actually walnuts, so I used those instead. I am going to through in a handful of dried cranberries next time.
Jim, this was GREAT! I love cakes or tea breads like this, being British, I was raised on them! I hope you don't mind, but I added a few dried fruits left over from my Christmas baking to this tea loaf, including some home-made candied orange and lemon peel. This cake had an excellent texture with a REAL citrus tang to it! Made as posted with the addition of the dried fruit and peel......I will make it without the dried fruit next time. Made for the Comfort Cafe January 2009. Merci Jim! FT:-)