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Cakes and Pies - Lemon Nut Cake

  • 1 pound butter
  • 1 cup sugar
  • 6 eggs, separated
  • 2 cups flour
  • 1 quart pecans
  • 2 ounces lemon extract (clear)
  • 1 pound white raisins
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Brandy

Cream butter with sugar; add egg yolks and flour, saving enough flour to coat raisins and pecans. Add rest of ingredients. Beat egg whites until stiff and fold into mixture.
Line two loaf pans with greased brown paper. Pour batter into pans and bake at 250° for one hour or until golden brown. Cool on baking rack, then remove from pans and remove paper.
When cool, wrap in cheesecloth and soak wrapped loaves lightly with brandy. Allow cakes to sit in a cool place for two weeks before slicing and serving with hot tea or hot chocolate.
Submitted By: Blanche LeMoine
Dickson Farmers Co-op
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