Bourbon Pecan Cake

Serves: 5
Total Calories: 882


2 teaspoons nutmeg
1/2 cup bourbon whiskey
1 1/2 cups sifted all-purpose flour, divided
2 cups pecans
1 cup finely chopped raisins
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar
3 eggs, separated
1 teaspoon baking powder
dash of salt
pecan halves


Preheat oven to 325°. Grease a 10-inch tube pan. Soak nutmeg in bourbon. Mix 1/2 cup flour with nuts and raisins, coating thoroughly. Reserve.

Cream 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 nuts and raisins. Beat 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 325° for 1 1/4 hours or until cake tests done. Cool in 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.

Nutritional Facts:

Serves: 5
Total Calories: 882
Calories from Fat: 429

This Bourbon Pecan Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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