Citron Tea Cake
|Shortening||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|Pecans||1⁄2 Cup (8 tbs), chopped (or other nuts)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Butter||1 Teaspoon (Leveled) (for serving on each slice) (Optional)|
Cream shortening, salt, vanilla and nutmeg together.
Add brown sugar gradually and continue creaming until fluffy.
Add eggs and beat thoroughly.
Dredge citron and nuts with 1 tablespoon of the sifted flour.
Sift remaining flour and baking powder together.
Add small amounts to the creamed mixture alternately with the water.
Fold in the dredged citron and nuts.
Pour batter into a deep greased loaf pan or a 7 or 8 inch round pan.
Bake at 350F for 1 hour.
Sift icing sugar over the top.
Serve in slices with or without butter