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Pecan Christmas Cake

cakes

1 lb butter
2 cup sugar
6 eggs
1 tablespoon lemon juice
1 teaspoon lemon peel; grated
1 tablespoon vanilla
1 1/2 cup golden raisins
4 cup pecans; chopped
3 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

Cream butter & sugar until fluffy. Beat in eggs, one at a time. Add lemon juice, peel & vanilla. Mix raisins, nuts & 1/4 cup flour. Sift remaining dry ingredients. Alternately fold nuts & raisins and dry ingredients into creamed mixture. Spoon into a greased, paper- linde 10-inch tube pan. Bake in slow oven (at 300) about 1 hour and 50 minutes. Cool. Remove from pan. (I use small loaf pans.) VARIATION: For a sweeter, more moist cake, pour a syrup made from 1/4 cup orange juice, 1/4 cup lemon juice & 1/4 cup sugar over cake while it is still hot. HELEN SIZEMORE BALD KNOB, AR From , the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Yield: 12 servings

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