| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
Cake |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
White raisins |
| 1 |
c |
Bourbon |
| 3/4 |
lb |
Butter or margarine |
| 2 |
c |
Sugar |
| 6 |
|
Eggs |
| 4 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Nutmeg |
| 1 |
qt |
Chopped pecans |
INSTRUCTIONS
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 (7-1/2 x
3-1/2 x 2-1/4) greased and floured loaf pans. Bake at 275° for 1-1/2 hours.
Test with a toothpick in center of loaves. Cool on a cake rack. Yield: 4
small loaves.
SHARON BOWMAN (MRS. LEE)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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