Prep 30 mins
Cook 3 hrs
To me, this cake fairly sings of Mardi Gras! I first tasted this cake when my niece's friend brought it to our family's Easter brunch, and I became obsessed with the need to have the recipe. I asked, cajoled, even begged but to no avail. My request had to go through my niece and I think my pleas lost something in the translation. Then, alas, the friend moved away, and I thought the recipe was gone for good. But as you see, I do now have the recipe and I am embarrassed to tell how easy it was to obtain. It was right there all the time, in the little recipe book that came with the the Praline Liqueur!
- 4 cups flour
- 1 teaspoon baking powder
- 2 teaspoons ground nutmeg
- 2 cups sugar
- 1⁄2 lb butter
- 6 eggs, separated
- 1 lb pecan pieces
- 1 1⁄2 lbs raisins
- 1 cup praline liqueur
- Preheat oven to 250 degrees. Grease and flour a tube or Bundt pan.
- Sprinkle 1/2 cup flour over the pecans and raisins in a large bowl and toss lightly.
- Add baking powder and nutmeg to rest of flour and reserve.
- At this point I like to beat the egg whites to soft peaks and reserve. Then I proceed without washing the beaters. Cream butter and sugar in another bowl. Blend in egg yolks. Add flour and Praline Liqueur alternately, ending with flour. Blend well.
- Pour batter over the nuts and raisins. Mix well. Fold in beaten egg whites.
- Pour into prepared tube or Bundt pan. Bake in preheated oven for 3 hours. Remove from oven.
- Let stand 1 hour. Turn onto cake rack. You may wish to dust with powdered sugar for presentation.
The ENTIRE family (extended, also!) LOVED this cake!! My mom was "trying" to hide it so she wouldn't have to share,but it was found. The pecan bits disperse nicely when baked and look like chocolate chips. My 2yr.old nephew could not get enough. It is a much denser cake and so I was concerned when it came out of the oven, but when cut, the cake itself is SO moist. LOVED IT!! This cake is now going to be made EVERY Christmas!! Thank you so much!!