Caramel Pecan Cake

• 1/2 cup butter, softened
• 3 cups sugar
• 1 tablespoon fresh lemon juice
• 6 large eggs
• 8 ounces sour cream
• 1/4 teaspoon baking soda
• 3 cups cake flour
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 1 teaspoon vanilla
• ICING
• 2 1/2 cups sugar
• 1 large egg, beaten
• 1/2 cup butter, softened
• 3/4 cup evaporated milk
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 dash salt
• chopped pecans

1. cream butter, add sugar and fresh lemon juice.
2. cream until light and fluffy --
3. add eggs, one at a time, mixing well after each addition.
4. combine baking soda to sour cream; sift flour twice with salt.
5. turn mixer onto low speed and alternately add sour cream and flour to batter.
6. add flavorings --
7. pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
8. to prepare icing:.
9. in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
10. put on low fire and let come to a slow boil --
11. in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
12. add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
13. you must cook this slowly to prevent the milk from scorching.
14. remove from fire and let cool slightly.; then add salt and flavorings.
15. beat until icing reaches a spreading consistency.
16. ice on cooled cake.
17. sprinkle top with chopped pecans.

butter, sugar, lemon juice, eggs, sour cream, baking soda, cake flour, salt, almond, vanilla, icing, sugar, egg, butter, evaporated milk, vanilla, almond, salt, pecans

Taken from www.food.com/recipe/caramel-pecan-cake-136593 (may not work)