Pecan christmas cake

Yield: 12 Servings

Measure Ingredient
1 pounds Butter
2 cups Sugar
6 \N Eggs
1 tablespoon Lemon juice
1 teaspoon Lemon peel; grated
1 tablespoon Vanilla
1½ cup Golden raisins
4 cups Pecans; chopped
3 cups Flour
¼ teaspoon Salt
1 teaspoon Baking powder

Cream butter & sugar until fluffy. Beat in eggs, one at a time. Add lemon juice, peel & vanilla. Mix raisins, nuts & ¼ cup flour. Sift remaining dry ingredients. Alternately fold nuts & raisins and dry ingredients into creamed mixture. Spoon into a greased, paper- linde 10-inch tube pan. Bake in slow oven (at 300) about 1 hour and 50 minutes. Cool. Remove from pan.

(I use small loaf pans.) VARIATION: For a sweeter, more moist cake, pour a syrup made from ¼ cup orange juice, ¼ cup lemon juice & ¼ cup sugar over cake while it is still hot.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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