Yield: 12 Servings
|1 pounds||Butter (no margarine!)|
|1 pounds||White raisins|
|1 quart||Pecans; chopped|
|¼ cup||Pure lemon extract|
|6 \N||Eggs; beaten|
|1 teaspoon||Baking powder|
Cream butter & sugar until well mixed. Add eggs, lemon extract, baking powder & flour. Dredge nuts & raising in a little flour & add to mixture.
(Batter will be very thick.) Bake in greased tube pan for 2 hours at 225 or until toothpick comes out clean. (This cake freezes well.) MARY WATERS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .