Texas Pecan Cake with Lemon Frosting

From a box sold in San Antonio, Texas.

Texas Pecan Cake

3 cups pecans, chopped fine
1 1/2 cups sifted flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 1/3 cup sugar
1/2 cup soft butter
1 1/2 tsp. lemon extract
1/2 cup milk

Start heating oven at 350 degrees. Grease and flour a 9 inch tube pan.

Combine pecans and 1/2 c. flour. Stir to coat nuts. Sift 1 c. flour with baking powder and salt.

Beat egg white until stiff. Beat in 1/3 cup sugar.

Cream together 1 cup sugar, butter, yolks, and extract until very light and fluffy, about 4 minutes. Blend in flour and milk alternately until batter is smooth. Fold in nuts, then fold in beaten egg whites. Turn into tube pan.

Bake 50 minutes or until done. Remove from pan onto wire rack and cool. Serve plain or frost with lemon frosting and decorate with additional pecan halves.

Lemon frosting

1/4 cup. butter or margarine
2 cup powdered sugar
4 T. cream or milk
1/2 tsp. lemon extract
2 tsp. grated lemon peel

Combine ingredients and beat until smooth. Spread over top cake and drizzle on sides.

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