Ingredients:
(Yield: 12-16 servings)
2 cups butter, softened
2 cups sugar
9 eggs
1 tablespoon lemon juice
3 teaspoons vanilla extract
1 teaspoon grated lemon peel
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 cups chopped pecans
1½ cups golden raisins
Confectioners’ sugar, optional
Method:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, vanilla and lemon peel. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Fold in pecans and raisins.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 1¼ to 1½ hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired.
