Yield: 10 Servings
|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