Mobile Pecan Cake

Submitted by Molly53

"Orange-y and delicious, this cake comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 3hrs 50mins
• Ingredients: 11
• Serves: 12

ingredients

• 236.59 ml butter or 236.59 ml shortening
• 473.18 ml sugar
• 6 eggs, separated
• 946.36 ml cake flour, sifted
• 4.92 ml baking powder
• 1.23 ml salt
• 2.46 ml baking soda
• 4.92 ml grated nutmeg
• 236.59 ml orange juice
• 709.77 ml pecans, chopped
• 453.59 g raisins

directions

1. Preheat oven to 325F and grease/flour a 12" tube pan.
2. Sift dry ingredients together.
3. Beat egg whites to soft peaks.
4. Cream butter or shortening until well softened, add sugar gradually and continue until light and fluffy.
5. Add egg yolks and beat thoroughly.
6. Fold dry ingredients into batter alternately with orange juice.
7. Add nuts and raisins; fold in egg whites and transfer to prepared pan and bake about 3 to 3 1/2 hours.
8. Let cool in pan; turn out onto serving plate and frost with orange icing (Recipe #26165) and garnish with whole pecan meats.