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Texas Pecan Cake


  • 1 pound butter or margarine
  • 2 1/2 cups sugar
  • 7 eggs, separated
  • 5 cups cake flour
  • 1 teaspoon baking soda
  • 4 tablespoons warm wine
  • 1 to 2 ounces lemon extract
  • 1 pound candied pineapple
  • 1 1/2 pounds candied cherries
  • 1 quart chopped pecans


  1. Cream butter and sugar.
  2. Add beaten egg yolks, then a little flour, then the baking soda dissolved in the warm wine.
  3. Add the remaining flour alternately with the lemon extract.
  4. Stir in the fruit and nuts; then fold in the beaten egg whites.
  5. Bake in pans lined with wax paper at 250 degrees F for about four hours.

Yields 4 loaves.

The finished batter will be too much for a mixing bowl, so use a large pot to mix in the fruits, nuts and egg whites (or halve the recipe)

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