Grandma Pete's Pecan Cake
A holiday favorite of Dad’s
¾ lb. butter (part margarine okay)
6 eggs - separated
1 lb. sugar
½ lb pecans
½ lb. walnuts
½ lb. raisins
½ lb. dates (cut-up)
1 - 2oz.bottle lemon extract
1 t. water
4 c. flour
½ tsp. salt
1 t. baking powder
2 t. cinnamon
2 t. nutmeg
Sift 2 c. flour with and dredge fruit.
Mix sugar, butter, add egg yolks, one at a time. Add extract. Add dry ingredient mixture. Fold in egg whites.
Line loaf pans with waxed paper. Spoon cake batter into pans and bake at 300 degrees for 1 -½ hours. Test to see if done but do not overbake.
Pour brandy over cheesecloth and wrap loaves. Loosely cover with foil and store in a cool, dry place for a week or two so flavors blend.
Wrap first in saran wrap and then in foil, and freeze. Thaw, slice, and serve.
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- Recipe byLisa Ebbesen
- Viewed 75 times
TOTAL TIME: 2 (hours)
This is very good. Grandma Pete made this every Christmas. Even those who have said that they do not like pound cake like this flavorful cake.
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