The aromas of orange and Grand Marnier will float through the kitchen as this lovely bread bakes. Serve it plain or with a soft, creamy Brie at room temperature.
2¼ cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
½ cup butter or margarine
1 cup sugar
2 large eggs
Grated rind of 2 large oranges
1 cup orange juice
4 tablespoons Grand Marnier or Curaçao liqueur
½ cup chopped pecans
½ cup golden raisins, scalded and dried
Preheat oven to 350°F. Brush a 9x5x3" loaf pan with melted butter or coat with vegetable spray.
Combine the flour, baking powder and salt together in a small bowl, blending together. Set aside. In the large bowl of an electric mixer cream the butter and sugar until smooth and fluffy. Beat in the two eggs and orange rind until well mixed. Combine the orange juice and Grand Marnier. Add the flour mixture to the butter mixture alternately with the orange and Grand Marnier, beginning and ending with the dry ingredients. Scrape the sides of the bowl and continue to beat until the mixture is smooth. Fold in the nuts and raisins. Pour the batter into prepared pan and spread evenly. Bake one hour and test for doneness. Remove from the oven and cool in the pan on a wire rack for 15 minutes. Turn bread out on the rack to finish cooling.
From Mary Gubser’s “Quick Breads, Soups, and Stews“, Publ. Council Oak, ISBN 0-933031-33-5