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Texas Pecan Cake Recipe

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

Contributor:  
Contributor:  

Added: Saturday, November 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. butter
1 lb. brown sugar
1 qt. chopped pecans
1/2 lb. glazed cherries
1/2 lb. glazed pineapple
4 cups plain flour
6 egg yolks
6 egg whites (beaten)
1 tsp baking powder
1 1/2 oz. pure lemon extract

Directions:
Directions:
Cream butter and sugar. Add egg yolks one at a time, alternately, with 2 cups of flour and baking powder. Beat well after each addition. Use another 2 cups flour to dredge fruits and nuts. Add lemon extract, fold in egg whites, fruits and nuts. Let stand in mixing bowl over night in refrigerator. Next morning put into large tube pan or 2 loaf pans. Bake slowly 3 hours @ 250.

Personal Notes:
Personal Notes:
Nell said to line the 2 loaf pans with wax paper. Check cake after 2 hours. She said she cooked hers in 2 1/2 hours. Leave in pan until it cools. Put paper towel on top.

 

 

 

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