Yield: 16 Servings
|1½ pounds||White raisins|
|¾ pounds||Butter or margarine|
|1 teaspoon||Baking powder|
|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, .