Pecan Coffee Can Cake

This delectable Southern pecan cake recipe is baked in coffee cans. Add a bow and give as a gift.

1 3/4 cups shortening
1 pound light or dark brown sugar
6 eggs
4 cups flour
2 1/4 ounces lemon extract
1 teaspoon baking powder
4 cups coarsely chopped pecans
1 (8 ounce) bottle red maraschino cherries, chopped

Cream shortening and brown sugar together until smooth. Add eggs, one at a time, beating well after each addition.

Sift dry ingredients into creamed mixture, alternating with cherry juice and lemon extract. Fold in well drained, chopped cherries. Pour into 4 well greased, 13 ounce METAL coffee cans (if they have paper labels make sure to remove them).

Bake at 325 degrees F for 1 1/4 hours. Remove from oven and let cool 5 minutes before removing from pans. Keeps for several weeks.

Gift idea: Remove cakes from cans, allow to cool then put back in cans, place lid on top, add a bow.

NOTE: Can also be baked in 2 (9 x 5 x 3-inch) loaf pans for 1 hours, or in a 10 inch tube pan for 2 hours.