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Texas Pecan Cake




Source of Recipe


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List of Ingredients








This recipe will make a large tube cake or 2 large loaf cakes. The amount of lemon extract is correct. If baking in 2 loaf pans, reduce baking time.

1 pound butter or margarine (4 sticks), softened

3 cups sugar

7 eggs, separated

5 cups all-purpose flour, divided

1 teaspoon baking soda dissolved in 4 tablespoons warm water

1 (2-ounce) bottle pure lemon extract

1 quart pecan pieces

1 pound each, candied: pineapple and cherries

Preheat oven to 300 degrees. Cream butter and sugar in large mixing bowl. Beat egg yolks well; add to butter and sugar mixture. Add a little flour, baking soda-water mixture, lemon extract and a little more flour.

Dredge pecans and fruits in some of the flour. Stir into batter with remaining flour. Beat egg whites until they are stiff; fold them into batter. Bake in a lined tube pan until done, about 2 1/2 hours. Place foil over and under cake while baking.


Recipe