GLAZED LEMON NUT BREAD Passed down from generation to generation, this wonderful loaf has passed the test of time. Preheat oven to 350°F | 9- by 5-inch loaf pan, greased 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups granulated sugar 1/2 cup shortening 3 eggs 1/2 cup lemon juice 1/2 cup milk 3/4 cup chopped pecans LEMON GLAZE 1/3 cup confectioner's sugar, sifted 1/4 cup lemon juice

Sift together flour, baking powder, baking soda and salt. Set aside.

Beat sugar and shortening in alrge bowl on medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in lemon juice. Add milk alternately with dry ingredients. Stir in nuts. Pour into prepared pan. Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean. Remove from oven. While still in pan, poke holes with toothpick or fork in bread 1 inch apart.

LEMON GLAZE: Stir together sugar and juice. Slowly pour half of the glaze over warm bread. Cool for 10 minutes. Remove from pan. Place on rack over piece of waxed paper. Pour remaining glaze over bread. Cool completely.

Makes 1 loaf.

TIP: Try it toasted.

Preparation time: 15 minutes | Baking time: 1 hour 5 minutes | Freezing: excellent.

Robin Hood Baking Festival Cookbook