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LEMON PECAN NUT CAKE 
6 eggs
1 lb. flour
1 lb. butter
1 lb. sugar
1 lb. pecans (chopped)
1 lb. white raisins
2 tsp. baking powder
2 oz. pure lemon extract
Pinch of salt

Blend sugar and butter until creamy. Add eggs one at a time. Add flour and flavoring. Fold in raisins and pecans which have been dredged in small amount of the flour.

Let raisins stand in hot water 5 or 10 minutes, drain well.

Bake at 300 to 325 degrees for about 2 hours in angel food cake pan or 2 or 3 loaf pans which have been lined and greased the brown paper. Cut from grocery bags to fit pan. Smaller pans less time.

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