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Pecan Pound Cake

SUBMITTED BY: Joan Ferguson

"This tender cake has been a family favorite for years. Chock full of nuts, it has a rich buttery taste, a crispy crust-and makes a wonderful substitute for fruitcake at Christmas! Delicious with coffee or tea, this cake freezes very well."
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PREP TIME  15 Hrs
COOK TIME  1 Hr 15 Min
READY IN  16 Hrs 15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 cups butter (no substitutes), 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
  • 1/4 teaspoon salt
  • 4 cups chopped pecans
  • 1 1/2 cups golden raisins
  • confectioners' sugar

DIRECTIONS

  1. In a large mixing bowl, cream butter and sugar. 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. Fold in pecans and raisins.
  2. Pour into a greased 10-in. fluted tube pan. Bake at 350 degrees F for 1-1/4 to 1-1/2 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.
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