From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Cream together the shortening and sugar. Stir in the slightly beaten eggs. Sift together the flour, baking powder, and salt. Stir this mixture into the creamed mixture alternately with the milk. Add the walnuts and grated lemon rind. Bake at 350 degrees for about 1 hour in a 9x5-inch loaf pan. Remove the bread from the oven and pierce surface with a small skewer or toothpick to make small holes. Combine the sugar and lemon juice. Pour over hot bread very slowly.
SERVES: 9
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs, slightly beaten
- 1-1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup finely chopped walnuts or pecans
- Grated rind and juice of 1 lemon
- 1/4 cup sugar
Cream together the shortening and sugar. Stir in the slightly beaten eggs. Sift together the flour, baking powder, and salt. Stir this mixture into the creamed mixture alternately with the milk. Add the walnuts and grated lemon rind. Bake at 350 degrees for about 1 hour in a 9x5-inch loaf pan. Remove the bread from the oven and pierce surface with a small skewer or toothpick to make small holes. Combine the sugar and lemon juice. Pour over hot bread very slowly.
SERVES: 9
