Not-Politically-Correct Methodist Cake

• 15 ounces, weight Dried California Raisins
• 1 cup Bottom-Shelf Bourbon Whiskey
• 1/2 pounds Unsalted Butter, Room Temperature
• 2 cups Granulated Sugar
• 6 whole Large Eggs, Room Temperature
• 4 cups All-purpose Flour
• 1 teaspoon Freshly-ground Nutmeg
• 1 teaspoon Salt
• 4 cups Pecan Halves

1. Soak the raisins in the whiskey in a sealed container at room temperature for several hours or overnight.
2. Preheat oven to 250 F. Pour remaining liquid off of the plumped raisins and reserve the liquid. Set both aside.
3. In a large bowl, cream together butter and sugar until light and fluffy. Set aside. Lightly beat the eggs in a bowl and set aside. In another medium-sized bowl sift or whisk together flour, nutmeg, and salt.
4. Add dry ingredients into the creamed butter and sugar, about one cup at a time, alternating with additions of the beaten eggs. Mix until all ingredients are just combined. Add the reserved whiskey slowly, beating well after each addition so that the eggs do not curdle. Fold in raisins and nuts last.
5. Scoop batter into two well-greased 9" loaf pans or one well-greased 10" tube pan. Bake at 250 F for 3 hours, or until nicely browned and very dry throughout.

raisins, butter, sugar, eggs, allpurpose, freshlyground nutmeg, salt, pecan halves

Taken from tastykitchen.com/recipes/breads/not-politically-correct-methodist-cake/ (may not work)