Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 1 1/2 teaspoons fresh grated orange rind
• 1/2 teaspoon fresh grated fresh lemon rind
• 1/4 teaspoon orange extract
• 1/2 cup finely chopped pecans
• 2 cups all-purpose flour, divided
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup milk

Directions

1. Using an electric mixer, beat the butter in a mixing bowl on medium speed for about 2 minutes or until soft and creamy.

2. Gradually add in the sugar; beat at medium speed 5-7 minutes.

3. Add in eggs, one at a time, beating just until the yellow disappears.

4. Add in rinds and orange extract, stir to combine.

5. In a small bowl, add nuts and 1/4 cup flour; stir to combine; set aside.

6. Add remaining flour, baking powder, and salt to a bowl; stir to combine.

7. Add flour mixture to butter mixture alternately with milk; begin and end with flour mixture.

8. Mix on low speed just until blended after each addition.

9. Add in pecans; stir to combine.

10. Pour batter into a greased and floured 9×5 inch loaf pan.

11. Bake at 325° for 1 hour and 5 minutes or until pick comes out clean.

12. Cool in the pan on a wire rack for 10-15 minutes.

13. Turn out of pan and let cool completely on wire rack.

Email to a friend | Print this recipe | Back