"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Texas Pecan Cake Recipe

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This recipe for Texas Pecan Cake, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Field
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb butter or margarine
3 c sugar
7 eggs, separated
5 c all-purpose flour
1 t baking soda dissolved in 4 T warm water
1 (2 oz) bottle pure lemon extract
1 qt pecan pieces
1/2 to 1 lb candied cherries

Directions:
Directions:
Cream butter and sugar well. Add well beaten egg yolks. Add a little flour, the soda dissolved in water, lemon extract and a little more flour. Dredge pecans and candied fruit with some of the flour. Stir into batter with remaining flour. Beat egg whites until stiff and fold in well.

Bake in a lined tube pan for 2 1/2 hours at 300. Place foil over and under cake while baking. This is an extra large cake. It will make 2 medium cakes and may be baked in 2 loaf pans if desired.

 

 

 

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