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Bringhurst Pecan Cake

Yield one 10-inch cake


  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 4 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons grated nutmeg
  • 1 cup bourbon whiskey
  • 2 1/2 cups raisins
  • 2 cups chopped pecans

How to Make It

  1. Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating mixture well after each addition.

  2. Combine 3 3/4 cups flour, baking powder, and nutmeg; add to creamed mixture alternately with bourbon, beginning and ending with flour mixture. Mix well after each addition.

  3. Dredge raisins and pecans in remaining 1/2 cup flour; stir into batter.

  4. Spoon batter into a heavily greased 10 - inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tests done. Cool cake in pan 15 minutes; remove cake from pan, and let cool completely.

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