This is the season when we like to try new things. This recipe is a twist on tradition while embracing our fresh seasonal Pearson Farm Pecans. We love this one. We are confident that you and your guests will as well.


  • 2 1/4 cups sugar
  • 2 cups softened butter
  • 6 eggs
  • 4 cups plain flour (we prefer King Arthur flour)
  • 1 (2 ounce) bottle lemon extract
  • 1 pound Pearson Farm Pecans
  • 1 pound white raisins


Preheat oven 250 degrees.

Cream butter and sugar until light and fluffy (this may take as long as 20 minutes).

Add eggs one at a time, beating after each addition. Reduce the speed of the mixer to low and add flour, blending well. Stir in lemon extract, pecans and raisins. Spoon batter into well-greased and floured tube pan. Bake for 2 1/2 hours. Remove from pan, cool completely. Store in a tightly covered container in a cool place. Let it stand for at least 1 day before slicing.


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1 comment

My use to bake this cake every year for Christmas

Evelyn Black

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