And, by the way, thank you to all my wonderful blogging friends who rack your brain every week to comment on essentially the same thing - another tea bread . . . It's nice of you to humor me while I work this project out of my system . . . I so appreciate you!
Here's the recipe - for the terminally curious:
8 tablespoons (1 stick) sweet butter, softened
¾ cup granulated sugar
2 eggs, separated
grated rind of 1 large or 2 small oranges
1½ cups unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
pinch of salt
½ cup fresh orange juice
1 cup shelled pecans, chopped
¼ cup orange juice
¼ cup granulated sugar
- Pre-heat oven to 350ºF. Grease an 8½ x 4½ inch loaf pan.
- Cream the butter. Add ¾ cup sugar gradually, beating with an electric mixer until light. Beat in the egg yolks, one at a time, and the grated orange rind.
- Sift the flour with baking powder, baking soda and salt, and add dry mixture to the batter alternately with ½ orange juice, beginning and ending with flour. Gently mix in the pecans.
- Beat the egg whites until stiff and fold them carefully into the batter.
- Pour batter into the prepared loaf pan, set on the middle rack of the oven, and bake for 50 to 60 minutes.
- Meanwhile, make the glaze. Spoon the hot syrup over the bread as soon as the bread is removed from the oven. Cool in the pan on a wire rack.