Pecan Butter Cake

Ingredients

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

1/4 teaspoon salt

4 cups chopped pecans

1-1/2 cups golden raisins

Confectioners' sugar, optional

Directions

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 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. Yield: 12-16 servings.

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