Caramel Pecan Cake - cooking recipe

Ingredients

1/2 cup butter, softened
3 cups sugar
1 tablespoon fresh lemon juice
6 large eggs
8 ounces sour cream
1/4 teaspoon baking soda
3 cups cake flour
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla
ICING
2 1/2 cups sugar
1 large egg, beaten
1/2 cup butter, softened
3/4 cup evaporated milk
1 teaspoon vanilla
1/4 teaspoon almond extract
1 dash salt
chopped pecans

Preparation

cream butter, add sugar and fresh lemon juice.
cream until light and fluffy --
add eggs, one at a time, mixing well after each addition.
combine baking soda to sour cream; sift flour twice with salt.
turn mixer onto low speed and alternately add sour cream and flour to batter.
add flavorings --
pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
to prepare icing:.
in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
put on low fire and let come to a slow boil --
in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
you must cook this slowly to prevent the milk from scorching.
remove from fire and let cool slightly.; then add salt and flavorings.
beat until icing reaches a spreading consistency.
ice on cooled cake.
sprinkle top with chopped pecans.