Whiskey Pecan Cake

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Ingredients:

• 11 tablespoons butter (1 stick plus 3 tablespoons)
• 2 1/4 cups sugar
• 6 eggs, beaten separately
• 4 cups sifted self-rising flour
• 2 teaspoons nutmeg
• 4 cups pecans, broken
• 4 1/2 cups raisins
• 1/2 cup whiskey

Preparation:

Cream butter; add sugar and egg yolks. Combine flour and nutmeg in a bowl. In a small bowl, coat nuts and raisins with a little of the flour mixture; set aside. Alternately add flour mixture with whiskey and beaten egg whites to the creamed mixture. Stir in the coated nuts and raisins. Bake in a greased and floured tube pan or Bundt pan for 2 hours at 275°. A wooden pick or cake tester inserted in center should come out clean.
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