Lemon Pecan Cake - cooking recipe

Ingredients

2 c. butter or margarine
2 1/4 c. firmly packed brown sugar
6 eggs, separated
4 c. all-purpose flour
1 1/4 tsp. baking powder
1/8 tsp. salt
1/2 c. milk
2 Tbsp. plus 2 tsp. lemon extract
1 lb. pecans, chopped

Preparation

Cream butter;
gradually add brown sugar, beating until light and fluffy.
Add
egg yolks, one at a time, beating well after each addition.
Combine
flour,
baking powder and salt; add to creamed
mixture
alternately
with milk, beginning and ending with flour
mixture.
Beat
well
after
each addition. Stir in lemon
extract and pecans. Beat egg whites until stiff peaks form. Fold
into
batter.
Pour
batter
into a greased 10-inch tube pan.
Bake
at
325\u00b0 for 1 hour and 15 minutes or until cake tests done.
Cool
in
pan
for 15 minutes, remove from pan and cool completely.