Christmas Tradition Lemon Pecan Cake Recipe

How to make it

---

• With mixer, in large mixer bowl, cream butter and sugar *well*
• In bowl, *whisk* egg yolks thoroughly before adding
• Add egg yolks to creamed mixture, beating to combine
• Add lemon extract, beat a few seconds
• In another bowl whisk flour and baking powder
• (Mother always put the flour, baking powder on wax paper, then holding the wax paper like a funnel, she slowly poured it into the creamed mixture, while beating slowly)
• Add flour mixture slowly to creamed mixture, beating on low, combining well as you go
• Add nuts, raisins, *fold* in thoroughly, batter will be stiff
• In large bowl, beat egg whites until stiff, but still moist
• Fold beaten egg whites into mixture
• Spoon into well greased, lightly floured tube pan (Angel Food, not Bundt)
• Bake at 275 degrees for 1 hour THEN
• Bake at 300 for 1 more hour
• Remove from oven, set on wire rack a few minutes
• Remove from pan
• After cooling thoroughly, I usually wrap in heavy duty aluminun foil, but have also placed the cake in an air-tight container until ready to serve
• When cutting, use a serrated knife
• NOTE: I remember seeing this same recipe years ago, and it stated to cook the cake at 250 for 2-1/2-3 hours. I think it would be your choice. I have always baked it as directed in the above recipe. Just remember it needs that low temperature, and slow baking!
• It is truly delicious.