2 cups milk
6 tablespoons butter
3 1/2 tablespoons lemon juice
2 teaspoons vanilla extract
1 1/2 teaspoons orange zest
1 teaspoon lemon zest
1 teaspoon ground nutmeg
3 tablespoons vegetable oil
1 cup chopped pecans
1 1/2 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a saucepan, bring 1 cup milk and 1 tablespoon butter to a boil. Stirring constantly, boil the butter mixture until it comes to a boil, remove from heat. Stir in lemon juice and lemon zest. Remove from heat and stir in vanilla extract and orange zest. Pour into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until golden brown. Let cool on a rack.
While the loaf is rising, warm the butter mixture in a mixing bowl until slightly thickened. Pour the brown sauce into the pan and drizzle over the loaf.
For the icing: Beat the lemon zest and lemon zest into the orange marmalade. Combine the lemon zest and lemon zest. Mix the orange marmalade, lemon zest and lemon zest into the orange marmalade.
To make the filling: Combine the pecans, lemon zest and lemon zest. Spoon the mixture into the loaf, smoothing and coating the inner mid-section of the loaf. Cover the entire loaf with aluminum foil and refrigerate overnight.
Remove foil and allow the loaf to cool completely. Roll the loaf out into a 6 inch round and cut into 4 slices. Store the slices in a tightly sealed refrigerator, weather permitting.