Mobile Pecan Cake

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: 3 hrs 50 mins
• Serves: 12

Ingredients

• 1  cup butter or 1  cup shortening
• 2  cups sugar
• 6  eggs, separated
• 4  cups cake flour, sifted
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  teaspoon  grated nutmeg
• 1  cup  orange juice
• 3  cups pecans, chopped
• 1  lb 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.