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