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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Texas pecan Cake Recipe

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This recipe for Texas pecan Cake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups (1 lb.) unsalted butter, softened
2 cups granulated sugar
6 large eggs
2 tsp baking powder
½ tsp table salt
4 cups (about 17 oz.) cake flour, divided
1 tsp lemon extract
4 cups chopped pecans
2 cups golden raisins
Baking spray with flour
Directions:
Directions:
Preheat oven to 325°F. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.

Stir together baking powder, salt, and 3 1/2 cups of the flour in a bowl. Gradually add flour mixture and lemon extract to butter mixture, beating on medium speed until just combined. Stir together pecans, raisins, and remaining 1/2 cup flour in a separate bowl; stir into batter until combined.

Coat a 10-inch tube pan with baking spray with flour. Spoon batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 1 hour, 15 minutes to 1 hour, 30 minutes. Cool in pan 15 minutes. Remove from pan; let cool completely on a wire rack, about 1 hour.

 

 

 

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