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Lemon Cream Bread

        

    1/2 c  butter

  1 1/4 c  sugar

      2 lg eggs

  2 1/4 c  all-purpose flour

      3 t  baking powder

      1 t  salt

  5 1/2 oz evaporated milk,1 small can

      8 oz cream cheese

    1/4 c  water

    1/2 c  pecans,chopped

      2 T  lemon rind,Grated

    1/3 c  sugar

    1/4 c  lemon juice

Cream butter, sugar, and cream cheese until light and fluffy. Add

eggs, one at a time, beating thoroughly after each one. Add dry

ingredients alternately with milk and water, blending well. Fold in

nuts and lemon rind. Pour into a greased and floured 9x5x3 inch loaf

pan. Bake at 350 degrees about 1 hour or until golden brown. Stir sugar

with lemon juice until dissolved. Drip over hot loaf. Let stand in pan

for 30 minutes. Turn out on a cake rack.

 

Del Mar County Fair 1993











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