| Ingredients: |
3 medium size oranges
2 lemons
1/2 cup plus sugar
1 cup brown sugar, firmly packed
3/4 stick sweet butter
4 eggs lightly beaten
2-1/2 cup flour
1-1/2 cup whole wheat flour
1 T. baking powder
1 t. baking soda
3/4 t. salt
1 cup walnuts coarsely chopped or pecans, hazelnuts, etc.
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| Preparation - Directions: |
Preheat oven to 350°. Butter two 5 cup loaf pans and grease a piece of wax paper (buttered) on bottom of each pan, dust all over with flour.
With vegetable peeler, peel off the colored part of citrus, do not use white part. Squeeze and reserve the juice of all fruit, an amount of about 1-1/2 cups. Otherwise add juice to make 1-1/2 cups. Make the peels into thinnest possible strips, julienne style. Combine peel with 1/3 cup water and the 1/2 cup of sugar in pan and bring to a boil, stirring. At the full boil reduce heat and simmer 7 to 8 minutes, remove from heat, add the brown sugar and butter, stirring until well blended. Add the juices and mix well. Mix in the eggs.
Sift the flour, whole wheat flour, baking powder, baking soda and salt into large mixing bowl. Pour the liquid into the dry ingredients, add the nuts and mix with wooden spoon until the batter is well blended. But do not over beat.
Turn batter into prepared pans, tap against counter to level and bake in center of oven, middle rack. Bake abut 45 minutes or until tester is clean. Cool the loaves 5 minutes on a rack then invert on the rack, peel off wax paper and set on their sides, cool completely. Can be served at once. Can be wrapped and frozen or refrigerated.
A glaze of powdered sugar and orange juice can be applied to top before cutting.
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