Bourbon Raisin Pecan Bread

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READY IN: 1hr 30mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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