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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


  1. Cream shortening and brown sugar together until smooth.
  2. Add eggs, one at a time, beating well after each addition.
  3. Sift dry ingredients into creamed mixture, alternating with cherry juice and lemon extract.
  4. Fold in well drained, chopped cherries.
  5. Pour into 4 well greased, 13 ounce METAL coffee cans (if they have paper labels make sure to remove them).
  6. Bake at 325 degrees F for 1 1/4 hours.
  7. 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.

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.


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