Texas Pecan Cake

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Pecan Cake Texas

Texas Pecan Cake


  • 2 cups butter (if using margarine, not spread or tub product) or 2 cups margarine, softened (if using margarine, not spread or tub product)
  • 2 cups sugar
  • 6 eggs
  • 4 cups all-purpose flour, divided
  • 1 1⁄2 teaspoons baking powder
  • 1 (2 ounce) bottle lemon extract
  • 4 cups pecans, chopped
  • 2 1⁄2 cups golden raisins


  1. Preheat oven to 325°F.
  2. Grease and flour a 10 inch tube pan or bundt pan.
  3. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.
  6. Gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture.
  7. Beat well after each addition (the batter will be quite thick).
  8. Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
  9. Spoon batter into prepared pan.
  10. Bake for 1 3/4 hours or until cake tests done with a toothpick.
  11. Cool in pan 15 minutes.
  12. Turn out onto cooling rack and let cool completely before serving. We use the Surpahs Stainless Steal 3 Tier Stackable Cooling Rack Set Click Here
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