Serves: 5
Total Calories: 882
Preheat oven to 325°. Grease a 10-inch tube pan. Soak nutmeg in bourbon. Mix 1/2 cup flour with nuts and raisins, coating thoroughly. Reserve.
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in remaining flour, baking powder, and salt. Beat in bourbon-nutmeg mixture and continue beating until batter is well mixed. Add nuts and raisins. Beat egg whites until very stiff; fold in. spoon batter into pan. Press down firmly to squeeze out air pockets and allow to stand 10 minutes. Bake at 325° for 1 1/4 hours or until cake tests done. Cool in pan, right-side-up, 1–2 hours before turning out. Continue cooling.
Note: This cake improves with age. Store in a covered container for several days, wrapped in a bourbon-soaked napkin.
This Bourbon Pecan Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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