Recipe: Pecan Christmas Cake with Citrus Glaze (using golden raisins, Bundt cake, 1980's)

PECAN CHRISTMAS CAKE

2 cups butter, softened
2 cups sugar
6 eggs
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 tablespoon vanilla
1 1/2 cups golden seedless raisins
4 cups chopped pecans
3 cups all-purpose flour, divided use
1/4 teaspoon salt
1 teaspoon baking powder
Citrus Glaze (recipe follows)

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in lemon juice, peel and vanilla.

Combine raisins and pecans with 1/4 cup of the flour. Sift remaining flour with sail and baking powder. Fold into creamed mixture alternately with raisin-nut mixture. Spoon batter into a well-greased and floured 10-inch Bundt pan.

Bake at 300 degrees F for 1 hour and 50 minutes, or until the cake tests done.

Cool slightly and remove from pan. While the cake is still warm, pour the following glaze over it.

CITRUS GLAZE

1/4 cup orange juice
1/4 cup lemon juice
1/4 cup sugar

In a saucepan combine juices with sugar and heat, stirring constantly, until sugar is dissolved. Pour over warm cake.

Judith M. Lerman, Louisville, KY

Makes 1 (10-inch) Bundt cake
Source: Vintage newspaper clipping, Cook's Corner, Courier-Journal, Louisville, KY