1 quart vegetable oil
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
5 eggs, beaten
1/4 teaspoon vanilla extract
1 cup chopped pecans
1 egg white
3 eggs
1 teaspoon almond extract
2 tablespoons lard
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, mix the oil, flour and brown sugar; set aside.
In a small bowl, beat the eggs until stiff. Add the brown sugar mixture, egg yolks, pecans, egg whites and almond extract; mix thoroughly.
Sift together the lard, egg white, eggs, almond extract, lard mixture and egg whites; pour mixture into prepared loaf pan.
Bake in preheated oven for 15 minutes. Remove from oven and let cool for 10 minutes.
Place chilled loaf in cool oven and butter the side of the pan. Bring oven to 350 degrees F (175 degrees C). Brush over cooled loaf with 1/2 teaspoon of vegetable oil, then spread 2/3 of the pecans out onto the loaf. Brush remaining pecans over the loaf.
Allow loaf to cool completely. Cut out hot pans and serve warm or cold.