Orange-pecan loaves
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Orange juice |
| 2 | cups | Sugar |
| 1 | cup | Dates; finely chopped |
| 1 | cup | Pecans; coarsley chopped |
| 2 | Eggs; slightly beaten | |
| ¼ | cup | Orange rind; grated |
| ¼ | cup | Butter; melted |
| 3½ | cup | Flour, all-purpose |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Salt |
| ⅓ | cup | Sugar |
| 3 | tablespoons | Orange juice concentrate; thawed and undiluted |
| ⅓ | cup | Orange sections; chopped |
Directions
Combine orange juice, 2 cups sugar, dates, pecans, eggs, orange rind, and butter; mix well. Combine next 4 ingredients; mix well. Pour pecan mixutre into dry ingredients, and stir well.
Pour batter evenly into two greased and floured 9x5x3" loafpans. Bake at 350 degrees for 1 hour. Cool in pan 5 minutes; turn out on wire rack.
Combine ⅓ cup sugar and orange juice concentrate in a small saucepan; cook, stirring frequently, over low heat 5 minutes. Stir in orange sections. Brush loaves with glaze.
SOURCE: Southern Living magazine, sometime in 1979. Typos by Nancy Coleman.