6 eggs, beaten separately
1 cup butter (no substitutes)
2 scant cups sugar
1 teaspoon ground nutmeg
1 teaspoon salt
3 cups cake flour
2 cups walnuts or pecans, finely chopped
1 1/2 cups raisins
1 cup brandy or bourbon

This is an old Southern style cake recipe from the 1930's or 1940's which was baked in a slow oven for many hours, unlike the cakes of today.

Preheat oven to 300°F. Grease and flour a large Bundt-style or ring pan.

In a large mixing bowl, add 3 egg yolks, one at a time, beating well after each addition. Add the sugar and beat until light and fluffy. Set aside.

In a separate bowl, beat 3 egg yolks, one at a time, beating well after each addition. Add the butter and beat until white in color.

Combine both mixtures in a single bowl. Stir together flour, nutmeg and salt until well mixed. Gradually add to batter, mixing well.

Soak the raisins in the bourbon and roll the finely chopped nuts in a little flour; stir into batter.

In a clean bowl, beat the 6 egg whites. Gently fold the beaten whites into the batter. The batter should be thick and heavy, but a small amount of water can be stirred in if needed to make a batter which can be stirred smoothly.

Bake in a 300°F oven for 30 minutes, then reduce heat to 275°F and bake for 2 to 2 1/2 hours or until cake has begun to pull away from the side of the pan.

Hickory nuts, butternuts or macadamia nuts may be also be used in place of walnuts or pecans.

Submitted by: CM