Grandma Pete's Pecan Cake
Lisa Ebbesen
A holiday favorite of Dad’s
ingredients
- 3/4 lb. butter (part margarine okay)
- 6 eggs - separated
- 1 lb. sugar
- 1/2 lb pecans
- 1/2 lb. walnuts
- 1/2 lb. raisins
- 1/2 lb. dates (cut-up)
- 1 - 2oz.bottle lemon extract
- 1 t. water
- 4 c. flour
- 1/2 tsp. salt
- 1 t. baking powder
- 2 t. cinnamon
- 2 t. nutmeg
directions
- 1
Sift 2 c. flour with and dredge fruit.
- 2
Mix sugar, butter, add egg yolks, one at a time. Add extract. Add dry ingredient mixture. Fold in egg whites.
- 3
Line loaf pans with waxed paper. Spoon cake batter into pans and bake at 300 degrees for 1 -1/2 hours. Test to see if done but do not overbake.
- 4
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.
- 5
Wrap first in saran wrap and then in foil, and freeze. Thaw, slice, and serve.
notes
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.
Source: Lisa Ebbesen
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