Cake Recipes - Fruitcakes

Pecan Whiskey Cake

11 tablespoons butter (1 stick plus 3 tablespoons)
2 1/4 cups granulated sugar
6 eggs, beaten separately
4 cups sifted self-rising flour
2 teaspoons nutmeg
4 cups pecans, broken
4 1/2 cups raisins
1/2 cup whiskey

Cream butter; add sugar and egg yolks.

Combine flour and nutmeg in a bowl. In a small bowl, coat nuts and raisins with a little of the flour mixture; set aside.

Alternately add flour mixture with whiskey and beaten egg whites to the creamed mixture. Stir in the coated nuts and raisins.

Bake in a greased and floured tube pan or Bundt pan for 2 hours at 275 degrees F. A wooden pick or cake tester inserted in center should come out clean.