Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Unsalted butter |
| 2 cups | Granulated sugar |
| 6 \N | 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.