1/2 cup butter, softened
2 eggs
6 cups packed brown sugar
2 tablespoons distilled white vinegar
3 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon olive oil
1 teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 cup chopped pecans
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery leaves
1/4 cup chopped walnuts
1 egg
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 tablespoons lemon zest
1/4 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, cream together butter, eggs, brown sugar, vinegar, cornstarch, baking soda, baking powder, salt, oregano and olive oil until light and fluffy. Beat in brown sugar mixture, stirring just until incorporated. Gradually mix in cornstarch mixture. Stir in flour mixture. Fold in baking soda; stir into creamed mixture. Pour batter into prepared dish.
Bake in preheated oven for 25 minutes. Cool completely in pan, then sprinkle with pecans and lemon juice.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of the bread comes out clean. Cool completely before removing from pan. Garnish with chopped onions and celery and chopped celery leaves and pecans. Serve warm or cool immediately.