butter or margarine
cream of tartar
chopped seedless raisins
coarsely ground pecans
Egg whites stiffly beaten
Cream butter and sugar; add egg yolks and beat well.
Sift 1 1/2 cups flour, soda, nutmeg, salt and cream of tartar together; add to creamed mixture alternately with bourbon.
Fold in raisins and pecans which have been coated with 1/4 cup flour.
Fold in stiffly beaten egg whites.
Pour into well greased and floured tube pan; decorate top with pecans and cherries as desired.
Bake at 325 degrees 1 hour and 15 minutes or until cake tests done.
Let stand in pan 30 minutes.
Remove from pan and cool on rack covered with waxed paper.
Store in airtight container.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98