Lemon Nut Bread

Happy Black Friday, everyone!  Since I know there isn’t a soul sitting at home waiting for me to post, I will just get on with it.  Hope everyone got all the deals there were hoping for, and no one got trampled in the process.

Lemon Nut Bread

1 lb. butter

2 cups sugar

6 eggs

5 cups flour

6 tbsp. lemon extract

2 cups chopped white raisins

3 cups chopped pecans

1 tsp. Salt

1 tsp. soda (dissolved in one tbsp. water)

Put raisins in cold water to separate. Then drain and chop. Cream butter and sugar. Beat eggs in one at a time. Add other ingredients and mix well. Pour batter into three loaf pans and bake at 250 degrees for one hour and 15 minutes. The bread will keep indefinitely and, in fact, is better with age.

(I have double checked the recipe and it is indeed, 250 degrees.  I am guessing this keeps the bread light in color and doesn’t brown it as much.)


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