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1 lb. margarine
2 c. sugar
6 eggs
5 c. flour
6 Tbsp. lemon extract
2 c. raisins
2 c. chopped pecans
1 tsp. soda dissolved in 1 Tbsp. water

Cream margarine and sugar until fluffy. Add eggs one at a time;
beat. Add other ingredients and mix well. Pour batter into 3 loaf
pans and bake at 250 for 1 1/4 hours. This bread will keep
indefinitely and is better with age.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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