"The belly rules the mind."--Spanish Proverb

Mary of Puddin' Hill Pecan Cake Recipe

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This recipe for Mary of Puddin' Hill Pecan Cake, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Ward
Added: Friday, January 5, 2007


4 eggs, well beaten

2 cups sifted flour, divided (sift before measuring)

1 cup sugar

2 teaspoons baking powder

1 pound candied cherries, whole

1 pound candied pineapple, coarsely chopped

1 pound dates, coarsely chopped

8 cups (approximately two pounds) shelled pecans, coarsely chopped

2 teaspoons lemon extract

1. In a very large bowl (think huge stainless steel bowl), mix one cup of the flour with the eggs, sugar, and baking powder.
2. In another bowl, dredge the fruits and dates with the other cup of flour and add this, flour and all, to the egg mixture in the larger bowl.
3. Add pecans and mix well.
4. Add lemon extract and mix well.
5. Lightly press the (very stiff) batter into a 12-cup Bundt or tube cake pan sprayed with cooking spray, leveling the top as much as possible, as this will be the bottom when cake is inverted.
6. Preheat oven to 225 degrees. Bake for
approximately 2 hours, starting to test for doneness after 1-3/4 hours. (To test for doneness, stick a toothpick in center part of cake; if it comes out clean, the cake is done. Do not go by color, as it will look very light in color. It will be darker when you invert it onto a plate.) Let cool in pan.

Personal Notes:
Personal Notes:
This recipe was given to me by my mother-in-law in Greenville, Texas, nearly 50 years ago. Mary of Puddin' Hill Pecan Cakes are still made there and can be bought online at puddinhill.com. A friend sent us one this past Christmas. We were thrilled to taste the original and compare it to our family recipe. It was wonderful and tasted and looked like ours, except we all agreed that ours was just a tiny bit better. (My mother-in-law added the lemon extract to the original recipe and that seemed to be the difference.) Note: The slower this cake is cooked, the moister it will be. Some of you experienced cooks out there might want to try cooking it longer at a lower temperature. (My mother-in-law cooked hers in a gas oven at the very lowest temperature possible before the flame went out.) Enjoy!




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