Rind of 3-4 oranges (1 c.)
1 3/4 c. water
1 tsp. baking soda
2 tbsp. shortening
2 c. sugar (divided)
2 eggs
1 c. chopped pecans
3 1/4 c. flour (divided)
1/2 tsp. salt
1 c. milk
3 tsp. baking powder
1 tbsp. concentrated orange juice, or use the juice of the oranges in place of some of the milk

1. Cut rind in strips. Boil in 1 cup water and 1 teaspoon baking soda for 5 minutes. Cool. Remove white membrane with a spoon, then cook with 3/4 cup water and 1 cup sugar until soft and syrupy. Set aside.

2. Cream 1 cup sugar, shortening and then the eggs.

3. Dredge pecans in 1/4 cup flour.

4. Sift 3 cups flour, baking powder and salt together.

5. Add flour to egg mixture alternately with milk (and orange juice).

6. Pour in hot orange peel and syrup. Mix well.

7. Add pecans and mix.

8. Put into 2 loaf pans (greased). Bake 350 degrees, 50 minutes. Best when aged several days.