Texas Pecan Cake

Recipe from

Oxmoor House


2 cups butter or margarine, softened
2 cups sugar
6 eggs
4 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1 (2-ounce) bottle lemon extract
4 cups chopped pecans
2 1/2 cups golden raisins


Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine 3 1/2 cups flour and baking powder; gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture. Beat well after each addition (batter will be thick). Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.

Spoon batter into a greased and floured 10 - inch tube pan. Bake at 325° for 1 hour and 30 minutes or until cake tests done. Cool in pan 15 minutes; remove, and let cool completely before serving.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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