Whiskey Cake

• 3 eggs, separated
• 3/4 c. granulated sugar
• 1/2 c. (1 stick) butter
• 1/4 c. firmly packed dark brown sugar
• 1 1/2 c. sifted unbleached all-purpose flour
• 1 (8 oz.) can pecans, chopped (2 c.)
• 1 c. seedless raisins
• 1 tsp. baking powder
• 2 tsp. ground nutmeg
• dash of salt
• 1/2 c. bourbon
• pecan halves for decoration
• candied cherries (optional)

1. Grease and flour a 10 x 4-inch tube pan.
2. Beat egg whites in small bowl with electric mixer until foamy white.
3. Beat in 1/4 cup of the granulated sugar slowly, until meringue forms stiff peaks. Reserve.
4. Beat butter, brown sugar, remaining granulated sugar and egg yolks in large bowl with electric mixer until light and fluffy.
5. Mix 1/4 cup of the flour with pecans and raisins in small bowl, stirring until nuts and fruit are coated.
6. Sift remaining 1 1/4 cups flour with baking powder, nutmeg and salt onto wax paper. Beat into batter alternately with bourbon until well blended. Stir in pecans and raisins.
7. Fold in reserved meringue until no steaks of white remain.

eggs, sugar, butter, brown sugar, flour, pecans, raisins, baking powder, ground nutmeg, salt, bourbon, pecan, candied cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513947 (may not work)