Yam Marmalade Bread

Yield: 1 loaf

1/4 cup solid vegetable shortening or butter, softened
1/4 cup packed brown sugar
2 eggs, well beaten
1 1/4 cups mashed cooked, peeled sweet potatoes or canned drained yams
2 tablespoons milk
1 teaspoon lemon juice
2 cups sifted flour (sifted before measuring)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped nuts
1/4 cup orange marmalade
3 unpeeled orange slices

Heat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

In a bowl, beat shortening or butter until light; add brown sugar and beat until fluffy. Add eggs, sweet potatoes, milk and lemon juice; beat well.

Sift together flour, baking powder and salt; add to sweet potato mixture along with nuts. Stir just until combined.

Spread marmalade evenly in bottom of loaf pan. Arrange orange slices in marmalade. Spoon in batter.

Bake for 1 1/2 hours or until done. Invert loaf onto a wire rack. Let cool before slicing.

Source: Adapted from Grit Cookbook - published in the magazine Jan. 3, 1954.