1/2 c. shortening
1 1/4 c. sugar
2 eggs
2 c. all-purpose flour, sifted
1 1/2 tsp. baking powder
1 tsp. salt
1/2 c. orange juice
1 tbsp. grated orange rind
1/2 c. pecans, chopped

Cream together shortening and sugar.

Add eggs one at a time, beating after each addition.

Sift flour, baking powder and salt together and add to creamed mixture, blending well. Slowly add orange juice, beating constantly. Stir in orange rind and nuts.

Bake in a greased and floured 9x5x3-inch loaf pan at 350°F for 60 to 65 minutes. Cool for 10 minutes.

Remove from pan, sprinkle with confectioners sugar and wrap tightly in foil while still warm. If left out too long, loaf will dry out, so be sure to cover it quickly. If keeping loaf for more than a day, it helps to brush the loaf with melted butter just after baking, while still warm (omit confectioners sugar).

Makes 1 loaf.