1 c. ground orange rind
1/2 c. water
2 tbsp. sugar
2 1/4 c. unsifted flour
1 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
3/8 tsp. cinnamon
2/3 c. milk
3 tbsp. oil or melted shortening
2 eggs unbeaten
1/2 tsp. orange extract
1/4 tsp. vanilla
2 drops each almond and lemon extract
3/4 c. chopped walnuts

In advance, grind or chop in blender enough orange rind (about 2 or 3 medium sized oranges) to measure 1 cup. Add water and sugar; heat to boiling, then cover and cook over low heat for 10-15 minutes, until rind is tender and practically all the water is absorbed. Cool.

Sift dry ingredients into mixing bowl. Add milk, oil, or shortening, eggs, and flavorings. Beat at low speed just enough to mix well. Mix in cooled orange peel and walnuts.

Divide the batter evenly in two greased 8 x 4 x 2 1/2 inch loaf pans, or use one 9 x 5 x 3 pan. Sprinkle tops generously with mixture of 1/2 teaspoon cinnamon and 2 tablespoons sugar. Bake at 350 degrees allowing 45-50 minutes for smaller pans, 55-60 minutes for one larger pan, until well browned. Cool.