Desserts
Texas Pecan Cake
1 pound butter or margarine (not diet or margarine), softened
3 cups sugar
7 eggs, separated
5 cups all-purpose flour
1 teaspoon baking soda dissolved in 4 tablespoons warm water
1 (2-ounce) bottle pure lemon extract
1 quart pecan pieces
½ to 1 pound each: candied pineapple and cherries
Coat a tube pan (preferably non stick) with nonstick spray, then line with parchment paper (available at supermarkets and kitchen shops) or double thickness of wax paper. Preheat oven to 300 degrees.
Cream butter and sugar well with large electric mixer. Beat egg yolks well in a small bowl, then stir into butter mixture. Add a little flour, the baking soda mixture, lemon extract and a little more flour to the creamed mixture.
Dredge pecans and candied pineapple and cherries in remaining flour, then stir into batter. In clean medium-sized bowl with clean beaters, beat egg whites until stiff but not dry; fold into batter. Pour batter into prepared pan and place foil over top and under pan. Bake until cake tests done, about 2 hours.
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