Mother's english pecan cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | White raisins |
| 1 | cup | Bourbon |
| ¾ | pounds | Butter or margarine |
| 2 | cups | Sugar |
| 6 | Eggs | |
| 4 | cups | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Nutmeg |
| 1 | quart | Chopped pecans |
Directions
Soak raisins in bourbon overnight. Cream butter and sugar. Add eggs, 1 at a time. Sift flour, measure, then sift again with baking powder and nutmeg.
Add to butter/sugar mixture. Add raisins and pecans. Pour into 4 (7-½ x 3-½ x 2-¼) greased and floured loaf pans. Bake at 275ø for 1-½ hours.
Test with a toothpick in center of loaves. Cool on a cake rack. Yield: 4 small loaves.
SHARON BOWMAN (MRS. LEE)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .