1 1/2 lb White raisins
1 c Bourbon
3/4 lb Butter or margarine
2 c Sugar
6 Eggs
4 c Flour
1 ts Baking powder
1 ts Nutmeg
1 qt Chopped pecans
Soak raisins in bourbon overnight. Cream butter and sugar. Add eggs, 1 at a
time. Sift flour, measure, then sift again with baking powder and nutmeg.
Add to butter/sugar mixture. Add raisins and pecans. Pour into 4 (7-1/2 x
3-1/2 x 2-1/4) greased and floured loaf pans. Bake at 275? for 1-1/2 hours.
Test with a toothpick in center of loaves. Cool on a cake rack. Yield: 4
small loaves.
SHARON BOWMAN (MRS. LEE)
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings