Louisiana Pecan Praline Cake

• 4 cups flour
• 1 teaspoon baking powder
• 2 teaspoons ground nutmeg
• 2 cups sugar
• 1/2 lb butter
• 6 eggs, separated
• 1 lb pecan pieces
• 1 1/2 lbs raisins
• 1 cup praline liqueur

1. Preheat oven to 250 degrees. Grease and flour a tube or Bundt pan.
2. Sprinkle 1/2 cup flour over the pecans and raisins in a large bowl and toss lightly.
3. Add baking powder and nutmeg to rest of flour and reserve.
4. At this point I like to beat the egg whites to soft peaks and reserve. Then I proceed without washing the beaters. Cream butter and sugar in another bowl. Blend in egg yolks. Add flour and Praline Liqueur alternately, ending with flour. Blend well.
5. Pour batter over the nuts and raisins. Mix well. Fold in beaten egg whites.
6. Pour into prepared tube or Bundt pan. Bake in preheated oven for 3 hours. Remove from oven.
7. Let stand 1 hour. Turn onto cake rack. You may wish to dust with powdered sugar for presentation.

flour, baking powder, ground nutmeg, sugar, butter, eggs, pecan, raisins, praline liqueur

Taken from www.food.com/recipe/louisiana-pecan-praline-cake-154646 (may not work)