Lemon Pecan Cake
- 2 c. butter or margarine
- 2 1/4 c. firmly packed brown sugar
- 6 eggs, separated
- 4 c. all-purpose flour
- 1 1/4 tsp. baking powder
- 1/8 tsp. salt
- 1/2 c. milk
- 2 Tbsp. plus 2 tsp. lemon extract
- 1 lb. pecans, chopped
- Cream butter;
- gradually add brown sugar, beating until light and fluffy.
- Add
- egg yolks, one at a time, beating well after each addition.
- Combine
- flour,
- baking powder and salt; add to creamed
- mixture
- alternately
- with milk, beginning and ending with flour
- mixture.
- Beat
- well
- after
- each addition. Stir in lemon
- extract and pecans. Beat egg whites until stiff peaks form. Fold
- into
- batter.
- Pour
- batter
- into a greased 10-inch tube pan.
- Bake
- at
- 325u0b0 for 1 hour and 15 minutes or until cake tests done.
- Cool
- in
- pan
- for 15 minutes, remove from pan and cool completely.
butter, brown sugar, eggs, allpurpose, baking powder, salt, milk, lemon extract, pecans
Taken from www.cookbooks.com/Recipe-Details.aspx?id=236434 (may not work)