TNT, Pecan Coffee Can Cake recipe
This delectable Southern pecan cake recipe is baked in coffee cans. Add a bow and give as a gift. 1 3/4 cups shortening 1 pound light or dark brown sugar 6 eggs 4 cups flour 2 1/4 ounces lemon extract 1 teaspoon baking powder 4 cups coarsely chopped pecans 1 (8 ounce) bottle red maraschino cherries, chopped Cream shortening and brown sugar together until smooth. Add eggs, one at a time, beating well after each addition. Sift dry ingredients into creamed mixture, alternating with cherry juice and lemon extract. Fold in well drained, chopped cherries. Pour into 4 well greased, 13 ounce METAL coffee cans (if they have paper labels make sure to remove them). Bake at 325 degrees F for 1 1/4 hours. Remove from oven and let cool 5 minutes before removing from pans. Keeps for several weeks. Gift idea: Remove cakes from cans, allow to cool then put back in cans, place lid on top, add a bow. NOTE: Can also be baked in 2 (9 x 5 x 3-inch) loaf pans for 1 hours, or in a 10 inch tube pan for 2 hours. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
