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  Bourbon pecan cake
 
Yield: 1 Cake
 
2 ts Nutmeg      1/2 c Bourbon
1 1/2 c Sifted all-purpose flour -divided      2 c Pecans
1 c Raisins finely chopped      1/2 c Butter
1 c Plus 2 tablespoons sugar      3 Eggs. separated
1 ts Baking powder
 Dash salt Pecan halves Preheat oven to 325F. Grease a 10-inch tube pan. Soak nutmeg in bourbon. Mix 1/2 cup flour with the nuts and raisins coating thoroughly. Reserve. ream 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 the nuts and raisins. Beat the 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 325F. fpr 1 1/4 hours or until cake tests done. Cool in the 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. The Conner Prairie Cookbook MM Format by John Hartman Indianapolis IN

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