Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Butter (no margarine!) |
| 2 cups | Sugar |
| 4 cups | Flour |
| 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, .