Servings: 10

4 medium oranges
1 cup water
1 cup granulated sugar
4 cups unbleached flour
6 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or regular margarine
1/2 cup granulated sugar
2 large eggs
2 cups milk

Thinly peel the oranges with a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender.

Add the 1 cup sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature.

Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside.

Cream the butter and the 1/2 cup sugar together until light and fluffy, using an electric mixer at medium speed. Add the eggs and blend well. Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into two greased 9 x 5 x 3-inch loaf pans. Bake in a preheated 350 degree F oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing.

This bread slices better when it has cooled for 24 hours.