PECAN BUTTER CAKE

Pecan Butter Cake image

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.

Provided by Taste of Home

Time 1h30m

Yield 12-16 servings.

Number Of Ingredients 12

Ingredients

2 cups butter, softened
2 cups sugar
9 large eggs, room temperature
1 tablespoon lemon juice
3 teaspoons vanilla extract
1 teaspoon grated lemon zest
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

Steps:

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 zest. 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 in 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.

Nutrition Facts : Calories 672 calories, Fat 47g fat (17g saturated fat), Cholesterol 181mg cholesterol, Sodium 331mg sodium, Carbohydrate 58g carbohydrate (35g sugars, Fiber 4g fiber), Protein 9g protein.