- 1/2 cup softened butter
- 1 cup plus 2 tablespoons granulated sugar
- 3 eggs, separated
- 2 teaspoons freshly grated nutmeg
- 1/2 cup good quality bourbon
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 4 cups coarsely chopped pecans, about 1 pound
- 1 cup coarsely chopped raisins
Cream butter with electric mixer. Gradually add sugar and beat until light. Add egg yolks one at a time, beating well after each addition. Combine nutmeg with the bourbon. In another bowl, sift together 1 cup of the flour and soda. Add dry ingredients to batter a little at a time, alternating with the bourbon and nutmeg mixture.
Toss pecans and raisins with remaining 1/2 cup of flour; add to batter and mix well. Beat egg whites until stiff peaks form; fold into the batter.
Line bottom of a greased 10-inch tube pan with waxed paper. Grease the waxed paper. Spoon batter into the prepared pan and let stand for 10 minutes.
Bake at 325° for about 70 to 80 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool in pan on rack, then carefully turn out onto a plate and peel off the paper. Very carefully, holding plate over top of cake invert so the right side is up. Cake crumbles easily, so handle carefully.
Wrap and refrigerate for at least a few days for best flavor. If desired, sprinkle with more bourbon before wrapping.
Dust with confectioners' sugar or glaze with a vanilla glaze, if desired.
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