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Pecan Harvest Loaf



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Harvest Collection
Carol Kemery
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Harvest Moon
Harvest Moon
Samuel Palmer
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Pecan Harvest Loaf

Cupcake Cafe Cookbook icon

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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