Lemon Pecan Cake

My grandmother’s both loved to cook.  I have wonderful memories of them in the kitchen.  I will never forget the first thing my Granny taught me to make from scratch, Chocolate Chip Cookies. They were so good the ladies where I worked didn’t believe I could have possibly made them! Oh how they hurt my feelings! lol! The first thing I remember my Mammow teaching me to ‘doctor up’ was Baked Beans!  Oh the memories.

I have several recipes from her and even some from her mother, but none are as special as the ones she would make for each family member at Christmas. Every year Mammow made each family a Lemon Pecan Cake and a metal tin full of candies.  My dad would take his cake and cut it in to slices, wrap each slice in seran wrap and then aluminum foil and freeze them, allowing him to have some throughout the year.  Me.  Shoooot.  That sucker was gone in a week!  

I didn’t even attempt to make this cake last year, but this year, I needed her memory in my kitchen and my heart during the holidays.  A friend asked for this recipe and have had a couple others request it as well, so here goes.

Lemon Pecan Cake

1 pound butter (I used salted because I do not know what she used) Real butter. Not fake stuff.

3 cups sugar

6 eggs

3 1/2 cups flour

2 t baking powder

2 oz bottle Lemon Extract (I have found McCormick’s is the best for the flavor. I tried cheaper, not as good.)

1 pound white raisins

1 pound pecans (4 1/2 cups =’s 1lbs)

Cream butter, sugar, add eggs, flour, baking powder and extract.  Add nuts and raisins.  Line pan with wax paper.  Bake at 275 degrees for 3 hours.

NOW, my grandmother did this all by hand.  That is a LOT of hand power that I don’t have, so I used a stand mixer to cream the butter, add sugar, eggs and gradually the flour with baking powder.  Once that was all mixed, I manually folded in the Lemon Extract, nuts and raisins.  In years past I would buy two boxes of the yellow raisins (one box is 15oz, not quite 1 pound), this year I let it be at 15 oz.  I also did not line the pan with wax paper, just sprayed it heavily with cooking spray.

I forgot to take a picture of it finished, but it was beautiful!

The texture of this cake is different.  The outside is crunchy and the inside soft and chewy.  It is a delicious combination and is oh so good with a hot cup of coffee!

If you make this recipe, I would LOVE TO HEAR FROM YOU.  When people ask where you got the recipe, make sure you tell them from a remarkable woman who loved to teach her granddaughter how to cook and love on others through the gift of food.

Gertie, my Image

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