6 eggs
2 c. butter (1 lb.)
2 c. sugar
1 tbsp. lemon juice
1 tsp. grated lemon rind
1 tbsp. vanilla
1 1/2 c. golden raisins
4 c. chopped pecans
3 c. flour
1/2 tsp. salt

Cream butter and sugar until fluffy. Beat in eggs, one at a time; add lemon juice, rind, and vanilla. Mix raisins and nuts in 1/4 cup of flour; sift remaining flour and baking powder together with salt. Alternately fold in nuts, raisins, and dry ingredients to creamed mixture. Spoon into greased paper lined 10 inch tube pan. Bake in slow oven (300 degrees) for 1 hour 50 minutes. Cool and remove from pan. For sweeter and moister cake, mix 1/4 each of orange and lemon juice with 1/4 cup of sugar and pour over cake while still hot. This can be frozen until ready for use.