I knew this beloved recipe came from my grandmother, DeDe, but had no idea about the funny way it came to our family until writing this for you today.
My grandmother, Dorothy, and my grandfather, Graham, moved to Florida from South Carolina in the early 50s with their daughters. My grandfather worked for a company called Belk Lindsey as their advertising manager. They were apparently pretty social back in the day – even with the country club set –and went to his boss’s house for a dinner party.
Mrs. Quattlebaum (that was really their name) served this cake as the dessert. It was her mom’s recipe. My grandfather always loved it and that is why my grandmother always made it! My mom and dad have picked up on the tradition and it's now my dad's favorite too. I hope to continue the tradition with my husband, Grant, and our future family. It's more than "The Cake" - it's a slice of our family history. That warms my heart every holiday.
3 1/2 cups of plain flour
2 1/4 cups sugar
½ cup of butter (no substitute)
2/3 cup heavy cream
½ teaspoon vanilla
1 Tablespoon baking powder
2 pounds white raisins
1 quart pecans chopped
Dash of salt
Preheat oven to 325 degrees. Soften the butter for about 30 minutes out of the fridge. Cream the butter and sugar. Add room temperature eggs, one at a time, to butter and sugar. Sift the dry ingredients together, and add to butter mixture along with the heavy cream and vanilla. Slowly fold in the raisins and the pecans. Then spoon mixture into a greased and floured tube or Bundt pan. Cook about 2 1/2 hours. Check with a long toothpick. Cool before turning out onto a plate. Cover and store after cooled. (I love it for breakfast! Toasted with butter!)