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Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1 1/4 cups sugar

  3. 2 large eggs

  4. 2 1/4 cups all-purpose flour

  5. 3 teaspoons baking powder

  6. 1 teaspoon salt

  7. 5 1/2 ounces evaporated milk

  8. 8 ounces cream cheese

  9. 1/4 cup water

  10. 1/2 cup pecans -- chopped

  11. 2 tablespoons grated lemon rind

  12. 1/3 cup sugar

  13. 1/4 cup lemon juice

Instructions Jump to Ingredients ↑

  1. Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one. Add dry ingredients alternately with milk and water, blending well. Fold in nuts and lemon rind. Pour into a greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees about 1 hour or until golden brown. Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pan for 30 minutes. Turn out on a cake rack. Prize winner for sweet quick breads at Del Mar County Fair--1993

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