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Lemon Nut Cake Recipe

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Lemon Nut Cake image
Virginia Pope Hollenshead at sweet 16

 

This recipe for Lemon Nut Cake, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Pope Hollenshead
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 c. flour
2 c. sugar
1 lb. margarine or butter
1 lb. shelled pecans
1 lb. white raisins
2 oz. pure lemon extract
6 eggs, well beaten
1 tsp. baking powder
1/2 tsp. salt

Directions:
Directions:
Mix margarine or butter and sugar. Add well beaten eggs. Combine salt, baking powder & 2 1/2 c. of flour. Dredge nuts and raisins with remaining c. of flour. Add flour mixture alternately with lemon extract. Add nuts and raisins last. Bake at 350 for 1 1/2 hr. in floured Bundt pan.

Icing: Mix 1 c. powdered sugar with 4-5 T. lemon juice. Mix well and pour over hot cake.

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
1 1/2 Hours
Personal Notes:
Personal Notes:
Virginia was the wife of the late Harold Hollenshead and the mother of Bob Hollenshead who submitted this recipe from her collection in her memory. It was my favorite and she always had one of these cakes around for her four boys (Bob, Holly, Kent, David) at Christmas. I usually made sure I got what was left & took it home.

 

 

 

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