Mother's english pecan cake

Yield: 16 Servings

Measure 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

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, .

Similar recipes