1 lb. white raisins
1 lb. pecans
1 c. flour

Wash raisins, drain slightly. Add nuts, mix, then dust well with the flour. 2 c. sugar 6 egg yolks 3 c. flour 1 tsp. baking powder 1/2 tsp. salt 2 (1 oz.) bottles pure lemon extract 6 egg whites, stiffly beaten

Cream butter and sugar; add egg yolks one at a time. Sift flour, baking powder and salt. Add alternately the flour mixture and the lemon extract to the butter and sugar mixture. Fold in the fruit and nuts. Gently fold in the whites of the 6 eggs. Grease and flour slightly an angel food cake pan. Pour into pan. Bake for about 2 hours in 250 degree oven. Allow cake to cool several hours before removing from pan.