Elaine Solez Fruitcake

• 1 lb. golden seedless raisins
• 1 lb. chopped pecans
• 3 c. sifted flour
• 1/2 tsp. salt
• 1 lb. softened butter
• 2 c. sugar
• 6 eggs (separated)
• 1 Tbsp. warm water
• 1/2 c. Grand Marnier
• 1 tsp. baking soda

1. In a large mixing bowl sift the flour and salt over the pecans and raisins.
2. Mix thoroughly and set aside.
3. In another large bowl cream butter and sugar and add egg yolks, 1 at a time, stirring thoroughly.
4. Blend soda and water and stir it thoroughly into butter.
5. Stir in the Grand Marnier.
6. Pour this batter into the raisin/nut mixture and blend thoroughly, using hands if necessary, until all the flour is worked into the batter.
7. Beat the egg whites until stiff and fold them into the batter until no white shows. Spoon and scrape the mixture into a buttered and floured angel food cake pan.
8. Bake at 275u0b0 for 2 to 2 1/2 hours (test with toothpick). Cool a bit before removing from pan.
9. When cooled to room temperature, wrap cake in plastic wrap and refrigerate for 10 days.

golden seedless raisins, pecans, flour, salt, butter, sugar, eggs, water, grand marnier, baking soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930954 (may not work)