- 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
Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating mixture well after each addition.
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.
Dredge raisins and pecans in remaining 1/2 cup flour; stir into batter.
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.