Whisky Cake

• 3 eggs, separated
• 3/4 cup granulated sugar
• 1/2 cup butter
• 1/4 cup firmly packed dark brown sugar
• 1 1/2 cups sifted unbleached flour
• 8 ounces pecans, chopped
• 1 cup seedless raisins
• 1 teaspoon baking powder
• 2 teaspoons nutmeg
• 1/2 cup bourbon
• Pecan halves for decoration
• Additional bourbon for soaking

1. Grease and flour a 10-by-4-inch tube pan.
2. Beat the egg whites until they are foamy.
3. Beat in one-quarter cup of the granulated sugar slowly until the mixture forms stiff peaks.
4. Set aside.
5. Beat the butter, brown sugar, remaining granulated sugar and egg yolks until the mixture is light and fluffy.
6. Mix one-quarter cup of the flour with the pecans and raisins to coat.
7. Sift the remaining flour with baking powder and nutmeg.
8. Beat into the batter alternately with the bourbon until well blended.
9. Stir in the pecans and raisins.
10. Fold in the reserved beaten egg whites thoroughly.
11. Spoon the batter into the prepared pan, pressing down to pack.
12. Decorate the top with pecan halves.
13. Bake at 325 degrees for one hour, or until the top springs back when lightly pressed.
14. Cool on a wire rack for one hour.
15. Remove the cake from the pan; cool completely.
16. Wrap the cake with cheesecloth soaked with bourbon.
17. Store in a tightly covered container for several days.

eggs, sugar, butter, brown sugar, flour, pecans, raisins, baking powder, nutmeg, bourbon, decoration, soaking

Taken from cooking.nytimes.com/recipes/964 (may not work)