Prep 30 mins
Cook 1 hr
this recipe came from recipegoldmine.com. i first made it in december of 2003. i tasted it after the loaves cooled and have loved it ever since. i have given it as x-mas gifts ever since and everybody loves it. it is a great variation of a really good fruitcake. the flavor is amazing but not overpowering. you'll love it!!!
- 3⁄4 cup raisins
- 1⁄3 cup Bourbon
- 3⁄4 cup butter or 3⁄4 cup margarine, softened to room temp.
- 6 eggs, whites and yolks separated
- 1 1⁄2 cups white sugar, divided
- 2 1⁄4 cups flour
- 1 1⁄2 teaspoons vanilla extract
- 1 cup pecans, chopped
- Soak raisins in bourbon for 2 hours and drain, reserving bourbon.
- Add more bourbon to make 1/3 cup.
- Grease two bread loaf pans and line pan bottoms with greased wax paper.
- Preheat oven to 350 degrees F.
- Cream butter and 1/2 cup of sugar until light and fluffy.
- Add egg yolks, one at a time, beating well.
- Add flour in thirds, alternating with bourbon.
- Mix until blended.
- Stir in raisins, pecans, and vanilla extract.
- With clean beaters, beat egg whites until soft peaks form.
- gradually beat in remaining 1 cup of sugar; beat until stiff.
- Fold egg whites into batter; turn into pans and bake for 1 hour.