Texas pecan cake

Yield: 10 Servings

Measure Ingredient
1 pounds Unsalted butter
2 cups Granulated sugar
6 Eggs, well beaten
1 teaspoon Lemon extract
4 cups Unbliached flour
1½ teaspoon Baking powder
4 cups Pecan halves
2 cups White raisins

GREAT TASTIN BBQ-J. BUTEL

Preheat the oven to 300F. Grease and lightly flour a 9¾ in tube pan.

Shake out any excess flour from the pan. With a mixer or by hand, blend the butter and sugar together in a large bowl;beat until the mixture is light and fluffy. Gradually add the eggs and lemon extract, and beat well. Sift the flour and baking powder together three times; add the nuts and raisins.

Gradually add the dry ingredients to the creamed mixture and blend well.

Pour the batter into the tube pan. Bake 1 ½ to 2 hours, or until a cake tester comes out clean. Cool the cake for 15 minutes, then remove it from the pan. Serve it dusted with powdered sugar, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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