Texas Pecan Cake

Name: Texas Pecan Cake
Ingredients: 2 cups butter (if using margarine, not spread or tub product) or 2 cups margarine, softened (if using margarine, not spread or tub product); 2 cups sugar; 6 eggs; 4 cups all-purpose flour, divided; 1 1/2 teaspoons baking powder; 1 (2 ounce) bottle lemon extract; 4 cups pecans, chopped; 2 1/2 cups golden raisins

8 ingredients

12 steps

Ingredients

2 cups butter (if using margarine, not spread or tub product) or 2 cups margarine, softened (if using margarine, not spread or tub product)
2 cups sugar
6 eggs
4 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1 (2 ounce) bottle lemon extract
4 cups pecans, chopped
2 1/2 cups golden raisins

Directions

1

Preheat oven to 325°F.
2

Grease and flour a 10 inch tube pan or bundt pan.
3

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
4

Add eggs, one at a time, beating well after each addition.
5

Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.
6

Gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture.
7

Beat well after each addition (the batter will be quite thick).
8

Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
9

Spoon batter into prepared pan.
10

Bake for 1 3/4 hours or until cake tests done with a toothpick.
11

Cool in pan 15 minutes.
12

Turn out onto cooling rack and let cool completely before serving.