8 T Sweet butter – softened (1 1 1/2 c Unbleached all-purpose flour
-stick) 1 1/2 t Baking powder
3/4 c Granulated sugar 1/4 t Baking soda
2 ea Eggs – separated Pinch of salt
Grated rind of 1 large or 1/2 c Fresh orange juice
-2 small oranges 1 c Shelled pecans – chopped
1/4 c Fresh orange juice 1/4 c Granulated sugar
1. Preheat oven to 350F. Grease an 8-1/2 x 4-1/2-inch loaf pan. 2.
Cream the butter. Add 3/4 cup sugar gradually, beating with an
electric mixer until light. Beat in the egg yolks, one at a time,
and the grated orange rind. 3. Sift the flour with baking powder,
baking soda and salt, and add dry mixture to the batter alternately
with 1/2 cup orange juice, beginning and ending with flour. Gently
mix in the pecans. 4. Beat the egg whites until stiff and fold them
carefully into the batter. 5. Pour batter into the prepared loaf pan,
set on the middle rack of the oven, and bake for 50 to 60 minutes. 6.
Meanwhile, make the glaze (see below). Spoon the hot syrup over the
bread as soon as the bread is removed from the oven. Cool in a pan on
a wire rack.
Makes 1 loaf.
ORANGE GLAZE: Combine orange juice and sugar in a small saucepan and
simmer gently for 5 minutes, stirring occasionally, until a light