1 c. butter
2 c. sugar
6 eggs, separated
1/2 c. bourbon whiskey
1/2 c. Brer Rabbit molasses
4 scant c. flour (1 lb.)
1 heaping tsp. baking powder
1 tsp. nutmeg
1 lb. chopped pecans
1 lb. sultana raisins
Additional bourbon

Cream butter and sugar. Add beaten egg yolks, then the whiskey and molasses. Reserve 1 cup flour to coat nuts and raisins. Sift remaining flour with baking powder and nutmeg. Add gradually to molasses mixture, beating well after each addition. Beat egg whites until stiff; fold into the batter. Add floured nuts and raisins.

Turn into a 10 inch tube pan which has been greased, floured and lined with greased paper on the bottom. Bake in preheated 325 degree oven for 2 1/2 hours. Cool upside down on bread board. Remove from pan and lace generously with additional bourbon. Store in tightly closed tin. Makes a 5 pound cake.