1 lb. butter
2 c. sugar
6 eggs
5 c. flour
6 tbsp. lemon extract
2 c. white raisins
3 c. chopped pecans
1 tsp. salt
1 tsp. baking soda, dissolved in 1 tbsp. water

Put raisins in cold water to separate, drain and chop. Cream butter and sugar, add eggs one at a time. Add flour gradually and mix well. Add remaining ingredients. Pour batter into 3 large loaf pans that have been greased and floured. Bake at 250 degrees for 1 1/4 hours. Bread will keep for three weeks, and improves with age.