1 lb. butter
8 eggs, separated
3 c. sifted plain flour
2 oz. lemon extract
2 c. sugar
1 qt. pecans
1 tsp. baking powder

Cream butter and sugar. Add egg yolks and flavor. Roll nuts in 1/2 cup flour. Mix remaining 2 1/2 cups flour and baking powder into batter. Add nuts.

In small bowl beat egg whites stiff. Fold in stiffly beaten egg whites. Place in angel food cake pan or 2 standard loaf pans. Bake at 300 degrees for 1 hour 30 minutes to 2 hours. Place a pan of cold water in bottom of oven.

Wrap cake in a cheese cloth soaked in orange juice while hot. May be put in freezer if desired. Do not remove cloth. Freeze in cloth.