| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1 | lb | Butter |
| 2 | c | Sugar |
| 6 | Eggs | |
| 1 | tb | Lemon juice |
| 1 | ts | Lemon peel; grated |
| 1 | tb | Vanilla |
| 1 1/2 | c | Golden raisins |
| 4 | c | Pecans; chopped |
| 3 | c | Flour |
| 1/4 | ts | Salt |
| 1 | ts | Baking powder |
INSTRUCTIONS
Cream butter & sugar until fluffy. Beat in eggs, one at a time. Add lemon juice, peel & vanilla. Mix raisins, nuts & 1/4 cup flour. Sift remaining dry ingredients. Alternately fold nuts & raisins and dry ingredients into creamed mixture. Spoon into a greased, paper- linde 10-inch tube pan. Bake in slow oven (at 300) about 1 hour and 50 minutes. Cool. Remove from pan. (I use small loaf pans.) VARIATION: For a sweeter, more moist cake, pour a syrup made from 1/4 cup orange juice, 1/4 cup lemon juice & 1/4 cup sugar over cake while it is still hot. HELEN SIZEMORE BALD KNOB, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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