Living 2 Eat |

From ‘Divine Tastes’,  Our Lady of Victories Catholic Church

Alice’s Lemon Nut Cake

1 lb. margarine
2 cups sugar
6 eggs
4 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 lb. (2 1/2 cups) white raisins
1 lb. (3 1/4 cups) chopped pecans
4 T. (2-oz. bottle) lemon extract

Cream margarine and sugar; add eggs one at a time, beating after each addition.

Sift flour and measure. Sift flour again with salt and baking powder. Coat raisins and nuts with small amount of flour mixture and set aside.

Add dry ingredients to creamed mixture. Add raisins and nuts; mix well. Stir in lemon extract.

Bake in 10-inch tube pan at 350 degrees for 1 hour 15 minutes.

Alternative: Bake in 4 loaf pans for about an hour.