Grand Marnier Pecan Cake

• 1 lb golden raisin
• 1 lb pecans (you can lightly toast them in the oven)
• 3 cups flour
• 1 teaspoon salt
• 1 lb sweet butter
• 2 cups sugar
• 6 egg yolks (save whites)
• 1 teaspoon baking soda, dissolved in
• 1 tablespoon warm water
• 1/4 cup Grand Marnier or 1/4 cup Cointreau liqueur

1. Preheat oven to 325 degrees farenheit.
2. Mix raisins, pecans, flour and salt.
3. Cream butter and sugar.
4. Add egg yolks, dissolved baking soda and Grand Marnier.
5. Beat the egg whites until stiff.
6. Combine all three mixtures and fold in the six egg whites.
7. Bake for one hour.
8. Recipe makes either:
9. one 10" tube pan.
10. two 9" kugelhopf or bundt pans.
11. two 9x5 loaf pans.
12. three 8x4 loaf pans.
13. Cool and wrap in foil.
14. Refrigerate for 10 days.
15. After a week you may wrap the cake in cheesecloth soaked in Grand Marnier and rewrap with foil.
16. You may repeat this soaked cheesecloth step as often as you like, as it will make the cake dense-- and a bit boozy.

golden raisin, pecans, flour, salt, sweet butter, sugar, egg yolks, baking soda, water, grand marnier

Taken from www.food.com/recipe/grand-marnier-pecan-cake-103148 (may not work)