Pecan Bourbon Cake

Step 1

In a large bowl, cream the butter and sugar; add the slightly beaten eggs yolks. Add the bourbon gradually mixing well.

Step 2

In a separate bowl, mix the pecans and raisins with 1 cup flour and set aside.

Step 3

Sift the remaining flour with the baking powder and add gradually to the creamed mixture. Add the vanilla.

Step 4

Pour the batter over the raisins and pecans; mix well.

Step 5

Beat egg whites until stiff and fold into the mixture.

Step 6

Pour into one large or two medium tube pans that have been lined with parchment paper.

Step 7

Bake at 250 degrees for three hours. Cool cake in the pan for at least an hour; pour a small amount of bourbon over the warm cake.

Step 8

Keep the cake for 2 weeks before serving and soak occasionally with one jigger of bourbon.