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This recipe has been in my family since 1908. I have made my own modifications, but it is a delicious nut and raisin cake.
Holiday pecan and raisin cake
1½ cups butter (3 sticks)
3 cups sugar
9 eggs
¼ teaspoon salt
4 ½ cups flour DO NOT USE CAKE FLOUR
5 Tablespoons freshly grated nutmeg (taste after 4 to see if all of 5th needed)
7 cups lightly toasted pecans
7 cups golden seedless raisins (Rinse well, drain, and then soak for at least 48 hours in good bourbon. It will take about 2-4 cups of bourbon, maybe more. I cover the raisins with bourbon and keep adding bourbon until I use the raisins or until they stop absorbing the bourbon.
Cream butter and sugar; add whole eggs one at a time. After 2-3 eggs, alternate with dry ingredients.
Mix nuts with raisins, and then add cake batter. You will need large pots to mix. I use two Dutch ovens.
Grease 4 loaf pans and lightly flour. Line bottom of pan with foil or butter papers. You may also make cupcake size cakes.
Bake at 325°F for 1 to 1 ½ hours, depending upon size of cake. I would check after 25-30 minutes to see how they are doing. Should be lightly brown on top and resilient to the touch.
After cakes are removed from the oven, pour several drops of bourbon on each cake while warm.
May be served with Hard Sauce:
Cream 1 stick of butter
Add 1 box of confectioner’s sugar
1/8 teaspoon of salt
½ to 1 cup of bourbon
Cream together until light consistency is achieved.

Servings: 40-60

Nutritional information per serving

No nutrition information available

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