Raisin-Nut Filling

Recipe from

Oxmoor House


1/2 cup butter
1 cup sugar
8 egg yolks
1 cup chopped pecans, toasted
1 cup raisins
1 cup flaked coconut
3/4 cup halved maraschino cherries, drained
1/4 cup bourbon or orange juice
1 teaspoon vanilla extract


Melt butter in a heavy saucepan over medium heat. Stir together sugar and egg yolks, and stir into butter. Cook, stirring constantly, 12 to 14 minutes or until thickened. Remove from heat; stir in pecans and remaining ingredients. Cool to room temperature.

May 2003
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