Raisin Pecan Cake

Name: Raisin Pecan Cake
Ingredients: 1 c. butter; 2 c. sugar; 6 eggs, beaten; 1/2 c. molasses; 2 tsp. soda; 3 c. all-purpose flour; 1/2 tsp. salt; 2 lb. seedless raisins; 1 lb. (4 c.) chopped pecans; 1/2 c. flour; 2 c. sugar; 1 c. Crisco; 5 whole eggs; 2 c. flour; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1 c. buttermilk; 1 1/2 tsp. coconut extract; 1 c. Angel Flake coconut; 1/2 Tbsp. soda

20 ingredients

8 steps

Ingredients

1 c. butter
2 c. sugar
6 eggs, beaten
1/2 c. molasses
2 tsp. soda
3 c. all-purpose flour
1/2 tsp. salt
2 lb. seedless raisins
1 lb. (4 c.) chopped pecans
1/2 c. flour
2 c. sugar
1 c. Crisco
5 whole eggs
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
1 1/2 tsp. coconut extract
1 c. Angel Flake coconut
1/2 Tbsp. soda

Directions

1

Cream sugar and shortening.
2

Add eggs, one at a time, beating well each time.
3

Sift flour, baking powder and salt together and add alternately with buttermilk.
4

Add extract and mix well.
5

Add coconut last.
6

Bake in a greased and floured 10-inch tube pan or Bundt pan.
7

Bake in 350° oven for 50 minutes to 1 hour.
8

Pour topping on while cake is hot and leave it in the pan for 1 hour.