Texas Pecan Cake

Name: Texas Pecan Cake
Ingredients: 1 lb. butter; 1 lb. brown sugar; 1 lb. pecans; 1/2 lb. glace cherries; 1/2 lb. glace pineapple; 4 c. flour; 6 egg yolks; 6 beaten egg whites; 1 tsp. baking powder; 1 1/2 oz. pure lemon extract; 1 c. orange juice; 2 c. sugar; 2 tsp. orange peel

13 ingredients

1 steps

Ingredients

1 lb. butter
1 lb. brown sugar
1 lb. pecans
1/2 lb. glace cherries
1/2 lb. glace pineapple
4 c. flour
6 egg yolks
6 beaten egg whites
1 tsp. baking powder
1 1/2 oz. pure lemon extract
1 c. orange juice
2 c. sugar
2 tsp. orange peel

Directions

1

Cream butter and sugar. Add egg yolks, one at a time alternately with 2 cups flour to dredge fruits and nuts. Add lemon extract. Fold in egg whites, fruits and nuts. Let stand overnight in the refrigerator. Put into large angel food pan or 2 loaf pans. Bake slowly 3 hours at 225° or until done. Cool. Wrap well in wax paper or foil and store in airtight container. If cake seems dry to your taste, mix the last 3 ingredients and pour over cake while warm. Serves 12 to 15.