In addition to the recipes included at the back of the book, here are some other book-related recipes you might enjoy. I will continue to update this section with new recipes!
Note: I have also baked this cake in two 9-inch round pans. Reduce the cooking time to 35-40 minutes, or until a tester comes out clean. Let the cakes cool in the round pans for 10 minutes, then turn out onto a rack to cool completely. Also, I typically leave the pecans out of the cake and include them only in the filling, but that’s just a personal preference! You can use dark or golden raisins; I usually opt for golden.