| 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.
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”