Grandma Le Blanc'S Texas Pecan Cake
- 3 c. sugar
- 1 lb. butter
- 7 eggs, beaten, separated
- 5 c. flour
- 1 (2 oz.) bottle lemon extract
- 1 tsp. soda
- 4 Tbsp. warm wine or bourbon
- 1 qt. chopped pecans
- 1 lb. candied pineapple, diced
- 1/2 lb. red candied cherries, chopped fine
- Dissolve
- soda
- in
- wine
- or
- bourbon.
- Cream butter and sugar well.
- Add
- a
- little
- flour, wine-soda mixture and lemon extract. Add half of the flour, mix well.
- Add egg yolks, 1 at a time. Beat
- egg
- whites
- until
- stiff.
- Add to batter, along with rest of flour.
- Add fruits and pecans.
- Bake in a tube pan which has been
- lined
- with
- wax paper.
- Bake 4 hours at 250u0b0. After cake has cooled, wrap in cheesecloth that has been soaked in bourbon. Store
- in refrigerator for at least 2 weeks before serving.
sugar, butter, eggs, flour, lemon extract, soda, warm wine, pecans, candied pineapple, red candied cherries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=644339 (may not work)