WHISKEY PECAN CAKE 
1 stick butter
1 c. sugar
3 eggs (separated)
2 tsp. nutmeg
1 1/2 c. sifted flour
1 tsp. baking powder
1/2 c. whiskey (or fruit juice)
1 c. raisins
2 c. pecans meats, broken

Cream butter and sugar. Add beaten egg YOLKS, nutmeg, baking powder and 1 cup flour. Add whiskey slowly and blend well. In another bowl, toss raisins and nuts with the 1/2 cup remaining flour, and add to mixture. Fold in the beaten egg whites. Bake in a greased tube pan 1 hour 15 minutes at 325 degrees. Cool 30 minutes in pan. Remove.

 

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