Taste of Southern Fried Pride by Jackie McMillon

Author:Jackie McMillon
Language: eng
Format: azw3
ISBN: 9781532022951
Publisher: iUniverse
Published: 2017-06-22T04:00:00+00:00

Pecan Cake

4 sticks of butter

2¼ cups sugar

6 whole eggs, beaten

3¾ cups plain flour

1 teaspoon baking powder

4 teaspoons vanilla extract

¼ pound candied cherries

¼ pound candied pineapple

1 pound pecan halves

1 pound white raisins

Preheat oven to 300 degrees. Cream the butter and

sugar together. Add beaten eggs to the butter and

sugar. Sift the flour and the baking powder together.

Dust the fruit and nuts with some of the flour and

baking powder mixture. Add the flour with baking

powder to the sugar mixture, and the vanilla extract.

Fold in the fruit and nuts. Bake in a tube or Bundt pan for 2 hours.

This is a great recipe for those who do not like fruitcake. Mother did not like the taste of fruitcake, but this was her favorite substitute. I remember she made this for Thanksgiving. Usually this cake was waiting on the counter for our visiting family members. She made a note on this recipe of receiving it from Aunt Jen, short for Virginia, in 1952. This cake is an oldie, but a very tasty goldie. The following jam cake recipe was one of many cakes my Dad loved. Growing up I knew Mother would make this cake for Daddy. It was also a favorite of Uncle Mac’s. I personally like this cake recipe, but omit the raisins. It has so many spices, and the jam plus the preserves make it a perfect balance. My baby sister, Janine, would lick the icing bowl and spoon. Needless to say, she loved the icing.

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