LEMON AND LIME BREAD

1 cup plus 5 tablespoons sugar, divided use
1/2 cup shortening
2 eggs, slightly beaten
1 1/4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
3/4 cup raw cashews or walnuts, finely chopped
1 lemon, zest of
1 lime, zest of
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice

Preheat oven to 350 degrees F. Grease a loaf pan.

Place the 1 cup sugar in a large bowl, add the shortening, and cream together. Add the eggs; set aside.

Combine the sifted flour, baking powder, and salt, and sift all together. Alternately add the dry ingredients and the milk to the sugar, shortening, and eggs. Stir well after each addition. Stir the chopped nuts into the batter along with the grated lemon and lime zest. Pour in the batter in prepared loaf pan.

Bake for 1 hour at 350 degrees F. Remove the bread from the oven and cool for 10 minutes in the pan.

Mix the lemon and lime juice with the remaining 5 tablespoons sugar.

Invert the loaf over a serving plate. using a sharp knife, slice 1 inch off the top of the loaf, pour the sugared juices over the rest of the loaf, and replace the top. Cool before serving.

Makes one loaf
Source: New York Times Bread and Soup Cookbook by Yvonne Young Tarr