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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This tender cake has been a family favorite for years. Chock full of nuts, it has a rich buttery taste, a crispy crust-and makes a wonderful substitute for fruitcake at Christmas! Delicious with coffee or tea, this cake freezes very well. Ingredients:
2 cups butter, softened |
2 cups sugar |
9 eggs |
1 tablespoon lemon juice |
3 teaspoons vanilla extract |
1 teaspoon grated lemon peel |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
4 cups chopped pecans |
1-1/2 cups golden raisins |
confectioners' sugar, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, vanilla and lemon peel. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Fold in pecans and raisins.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12-16 servings.
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