Texas Pecan Cake

Yield: one 10- inch cake
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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