Yield: 16 servings
1pound golden raisins
2cups (4 sticks) butter, softened
6— egg yolks
4cups cake flour
1tablespoon baking powder
1pound pecans, chopped
6— egg whites– Whiskey
Optional – Extra pecans for decorating
Soak the raisins in 1 cup whiskey in a bowl.
Cream the butter and sugar in a large mixing bowl until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Stir in the raisin mixture. Mix the flour, baking powder and pecans in a bowl. Fold into the butter mixture.
Beat the egg whites in a mixing bowl until stiff peaks form. Fold into the batter until no white streaks remain. Pour into a well-greased tube pan.
Bake at 300 degrees for 2 1/2 hours or until a wooden pick inserted in the center comes out clean.
Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.
Dampen a piece of cheesecloth with additional whisky and wrap around the cake. Cover with plastic wrap and let stand for 1 day before slicing.