3/4 c. raisins
1/3 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 broken pecans

Soak raisins in bourbon for 2 hours; drain, reserving bourbon. If necessary, add more bourbon to make 1/3 cup.

Generously grease two loaf pans and be sure to line pan bottoms with greased wax paper. Preheat oven to 350 degrees.

In 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 until blended. Stir in raisins, vanilla and pecans. In a large bowl, beat egg whites until soft peaks form; gradually beat in remaining 1 cup sugar and beat until stiff. Gently fold egg whites into batter. Turn batter into prepared loaf pans and bake 1 hour or until done. Makes 2 loaves.