3/4 c. raisins
1/2 c. bourbon
1 1/4 sticks butter, softened
6 eggs, separated
1 1/2 c. sugar
2 1/4 c. flour
1 1/4 tsp. vanilla
1 c. coarsely chopped pecans

Soak raisins in bourbon for 2 hours. Drain. Save bourbon. If necessary add bourbon to make 1/2 cup. Grease two 8 x 4 x 3 inch loaf pans and line bottoms with wax paper. Preheat oven to 350 degrees. In a bowl, cream butter, and 1/2 cup of sugar until fluffy. Add egg yolks, one at a time, beating well. Add flour, in thirds, alternating with bourbon, mixing well until blended. Stir in raisins and pecans. In another large bowl with clean beaters, beat egg whites to soft peaks and gradually add the remaining 1 cup sugar. Beat until stiff. Fold whites into batter. Turn into prepared loaf pans and bake for 1 hour.

Makes 2 loaves.