1 lb. butter
2 1/2 c. sugar
6 eggs
3 oz. pure lemon extract
3 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 box golden raisins
4 c. chopped pecans
1/2 c. additional flour

The night before, mix raisins and chopped pecans in the 1/2 cup of flour. Place in a plastic bag and store in the refrigerator until ready for use. Cream butter and sugar. Add eggs (one at a time) and beat well. Combine the 3 1/2 cups of flour with baking powder and salt. Mix well. Add walnut and raisin mixture to batter. Add lemon extract and mix well. Bake in four loaf pans (I use 7 1/2 x 3 3/4 inch pans). Bake at 300 degrees for 40 minutes. Let cool, then wrap in freezer paper and keep frozen until ready to serve. This cake may also be baked in a large bundt pan. DO NOT CUT THIS CAKE UNTIL IT HAS SET OVERNIGHT!