Pecan Holiday Cake

• 2 cups butter, softened
• 2 cups sugar
• 6 eggs
• 1 teaspoon grated fresh lemon rind
• 1 tablespoon lemon juice
• 1 tablespoon vanilla
• 1 12 cups golden seedless raisins
• 4 cups chopped pecans
• 3 cups flour
• 14 teaspoon salt
• 1 teaspoon baking powder
• 14 cup orange juice
• 14 cup lemon juice
• 14 cup sugar

1. Cream butter and sugar till fluffy.
2. Add eggs one at a time, beating well.
3. Stir in lemon peel, 1 tablespoon lemon juice, and vanilla.
4. Combine raisins, pecans and 1/4 cup of the flour.
5. Combine remaining flour, salt and baking powder.
6. Fold into creamed mixture, alternating with nut mixture.
7. Spoon into greased and floured 10 inch bundt cake pan.
8. Bake at 300 degrees for 1 1/2 hours.
9. Cool slightly and remove from pan.
10. Heat 1/4 cup orange juice, 1/4 cup lemon juice, and 1/4 cup sugar over low heat till the sugar is dissolved, and pour over the warm cake.
11. Dust with icing sugar if desired.

butter, sugar, eggs, lemon rind, lemon juice, vanilla, golden seedless raisins, pecans, flour, salt, baking powder, orange juice, lemon juice, sugar

Taken from www.food.com/recipe/pecan-holiday-cake-124359 (may not work)