2 ts Nutmeg
1/2 c Bourbon
1 1/2 c Sifted all-purpose flour,
-divided
2 c Pecans
1 c Raisins, finely chopped
1/2 c Butter
1 c Plus 2 tablespoons sugar
3 Eggs. separated
1 ts Baking powder
Dash salt
Pecan halves
Preheat oven to 325F. Grease a 10-inch tube pan. Soak nutmeg in bourbon.
Mix 1/2 cup flour with the nuts and raisins, coating thoroughly. Reserve.
ream 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 the nuts and raisins. Beat the 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 325F. fpr 1
1/4 hours or until cake tests done. Cool in the 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.
The Conner Prairie Cookbook
MM Format by John Hartman Indianapolis, IN
Yields
1 Cake