Lynchburg Lemonade Tea Loaf

• 1 12 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 lemon, rind of, grated
• 6 tablespoons shortening
• 1 cup sugar
• 2 eggs, well beaten
• 12 cup milk
• 12 cup pecans, chopped
• 1 lemon, juice of
• 1 cup sugar
• 14 cup Jack Daniels Whiskey

1. BREAD:.
2. Preheat oven to 350 and grease an 8x4 inch loaf pan.
3. In a small bowl combine flour, salt, baking powder and grated lemon rind.
4. Set aside.
5. In a large mixing bowl cream shortening and sugar until light and fluffy.
6. Add eggs and continue beating.
7. Add dry ingredients and then milk, beating until just smooth.
8. Stir in chopped pecans.
9. Pour into prepared pan and bake at 350 for 45 - 50 minutes, or until toothpick inserted in center comes out clean.
10. Poke holes in warm loaf and pour sauce over it, allowing it to penetrate and seep down the sides of the loaf pan.
11. Do not remove from the pan until the sauce has penetrated the loaf and been absorbed.
12. Remove to wire rack and cool completely.
13. SAUCE:.
14. Combine ingredients and stir until sugar dissolves.

flour, salt, baking powder, lemon, shortening, sugar, eggs, milk, pecans, lemon, sugar, daniels

Taken from www.food.com/recipe/lynchburg-lemonade-tea-loaf-127135 (may not work)