Texas pecan cake *xwcg89a
10 Servings
Ingredients
| Quantity | 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 |
Directions
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.