Raisin Pecan Cake

• 1 c. butter
• 2 c. sugar
• 6 eggs, beaten
• 1/2 c. molasses
• 2 tsp. soda
• 3 c. all-purpose flour
• 1/2 tsp. salt
• 2 lb. seedless raisins
• 1 lb. (4 c.) chopped pecans
• 1/2 c. flour
• 2 c. sugar
• 1 c. Crisco
• 5 whole eggs
• 2 c. flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. buttermilk
• 1 1/2 tsp. coconut extract
• 1 c. Angel Flake coconut
• 1/2 Tbsp. soda

1. Cream sugar and shortening.
2. Add eggs, one at a time, beating well each time.
3. Sift flour, baking powder and salt together and add alternately with buttermilk.
4. Add extract and mix well.
5. Add coconut last.
6. Bake in a greased and floured 10-inch tube pan or Bundt pan.
7. Bake in 350u0b0 oven for 50 minutes to 1 hour.
8. Pour topping on while cake is hot and leave it in the pan for 1 hour.

butter, sugar, eggs, molasses, soda, allpurpose, salt, raisins, pecans, flour, sugar, crisco, eggs, flour, baking powder, salt, buttermilk, coconut extract, angel, soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839279 (may not work)