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Harvest Moon
Samuel Palmer
Buy This at Allposters.com
La Belle Cuisine
Pecan Harvest Loaf
 
Cupcake Cafe Cookbook
by Ann Warren & Joan Lilly, 1998, Doubleday
 
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups toasted pecans, coarsely ground
5 ounces butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
4 eggs, separated
3 tablespoons milk
1 tablespoon plus 1 teaspoon
strong brewed coffee
1/2 teaspoon pure vanilla extract
1 recipe Lemon Glaze
(recipe follows)
Grease an 8 x 4-inch loaf pan and preheat the oven to 350
degrees F.
Sift the flour with the baking powder and salt. Add the ground pecans
and
mix well. Cream the butter and sugars and add the egg yolks, milk,
coffee,
and vanilla. Beat the egg whites till stiff but not dry. Add the
flour and
pecans to the wet ingredients. When just combined, fold in
the egg whites.
Pour the batter into the prepared pan and bake for 45
to 50
minutes, until done. (Insert a straw or cake tester into the center
of the
loaf. If it comes out clean, it’s done, or if loaf has a springy feel
when
you press on it.) Allow to cool slightly, then glaze with:
Lemon Glaze
1/4 cup fresh lemon juice
1 1/2 cups sugar
Combine the lemon juice and sugar in a small saucepan and
cook over medium heat, stirring, for 10 to 15 minutes, until transparent.
Test to
see if
the syrup forms a “string” when dropped from a spoon. When it
does, take
it off the heat and spoon it over the slightly cooled Pecan
Harvest Loaf.
Makes 1 3/4 cups glaze, enough for 1 Pecan Harvest Loaf.
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