A crispy crust, rich, buttery taste and crunchy pecans make this pound cake a real standout. It’s a delicious breakfast or snack. If you have a small group, don’t worry as this cake freezes very well.

Ingredients: (Yield: 12-16 servings)

• 2 cups butter, softened
• 2 cups sugar
• 9 eggs
• 1 tablespoon lemon juice
• 3 teaspoons vanilla extract
• 1 teaspoon grated lemon peel
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 cups chopped pecans
• 1½ cups golden raisins
• Confectioners’ sugar, optional

Method:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, vanilla and lemon peel. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Fold in pecans and raisins.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 1¼ to 1½ hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired.