Mary Bacon'S Pecan Cake

• 1 1/2 pounds pecans, shelled and broken
• 1 1/2 pounds seeded raisins, cut with scissors
• 1/2 pound butter
• 1 pound sugar
• 1 cup brown sugar
• 6 egg yolks
• 1 cup sweet sherry
• 1 cup brandy or bourbon
• 1 pound flour
• 2 tablespoons nutmeg, heaping
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 egg whites, well beaten

1. Prepare pans. Using one large or two small angel food cake pans, grease pans including stem. Cut waxed paper to fit bottom and cut paper for sides; straight pieces pleated or curved shape to fit. Grease the waxed paper next to the cake. After breaking pecans into pieces and cutting raisins into smaller pieces, mix together with flour to dredge. Cream butter, sugar, and brown sugar. Add egg yolks. Combine sherry and brandy or bourbon and add this gradually to the cake mixture, stirring constantly. Add floured nuts and raisins. Sift together flour, nutmeg, baking power and salt. Add this to batter. Fold in well beaten egg whites. Pour into the pans. Bake the large cake size at 275 degrees for 3 1/2 hours. If baked in 3 smaller cake pans, bake at 275 degrees for about 2 hours and 15 minutes. Test for doneness with broom straw or until lightly browned.
2. Place cooled cakes in tins lined with cheesecloth. Pour bourbon over top of cake every few days. Serve with dollop of whipped cream.

pecans, seeded raisins, butter, sugar, brown sugar, egg yolks, sweet sherry, brandy, flour, nutmeg, baking powder, salt, egg whites

Taken from www.epicurious.com/recipes/member/views/mary-bacons-pecan-cake-5b9fff5fa56c0c64cfc0c2f2 (may not work)