Here's my Mom's recipe for that pecan cake that Claude loves so much. Prepare this and enjoy!
2 C pecans
1 C raisins
1/2 C sifted all purpose flour
2 t nutmeg
1/2 C bourbon (Yes, you read right! Just use the not-so-top-of-the-line generic stuff)
1 C sifted all purpose flour
1 t baking powder
1/4 t salt
3 egg whites
1/3 C white sugar
1/2 C soft shortening (Don't use butter!)
3/4 C white sugar
3 egg yolks
20 pecan halves
Preheat oven to 325 degrees F. Grease then line with waxed paper, a 9" tube pan.
Finely chop 2 C pecans, then the raisins. Mix these together and toss with 1/2 C flour. Add nutmeg to bourbon. Sift the flour, salt and baking powder. Set this aside.
Beat egg whites until almost stiff, then add 1/3 C sugar. Beat whites until stiff and glossy––like meringue.
In another bowl, beat shortening and 3/4 C sugar until ligt and fluffy. Add egg yolks and blend until well mixed.
Blend in flour and bourbon, alternatively. Then fold in nuts, then gently fold in egg whites.
Turn into prepped pan; decorate with pecan halves. Bake 1 to 1¼ hours or until done. Cool in pan on wire rack 30 minutes, then remove from pan and peel off paper.
Test for Doneness: I usually use a cake tester––Just insert into cake and it should come out clean. Also check the sides. The cake should pull away from the sides of the pan.
Don't have a 9" tube pan? Use a 10", but cake will not be as high. A Bundt® pan will work too.
My Abbreviations: C=cup; t=teaspoon; T=tablespoon
I hope you enjoy this cake. It's my favorite at Christmas time.