|Shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
Blanch nectarines; remove peel.
Mash enough nectarine pulp to measure 1 cup.
Cream shortening with sugar; mix in eggs and vanilla.
Sift flour with baking powder and salt; add to creamed mixture alternately with mashed nectarines, mixing well after each addition.
Fold in pecans.
Turn into greased and floured 9 x 5 x 3-inch loaf pan.
Bake in 350-degree oven for about 1 hour.
Cool in pan for 10 minutes; remove from pan.
Cool on wire rack.
Wrap well; store overnight.
Serving size: Complete recipe
Calories 4524 Calories from Fat 2330
% Daily Value*
Total Fat 266 g409.4%
Saturated Fat 58.9 g294.6%
Trans Fat 27 g
Cholesterol 423 mg141%
Sodium 3079.4 mg128.3%
Total Carbohydrates 497 g165.6%
Dietary Fiber 21.9 g87.8%
Sugars 238.3 g
Protein 55 g110.7%
Vitamin A 38.8% Vitamin C 39.5%
Calcium 109.7% Iron 115.3%
*Based on a 2000 Calorie diet