Bourbon Raisin Pecan Bread |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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this recipe came from . i first made it in december of 2003. i tasted it after the loaves cooled and have loved it ever since. i have given it as x-mas gifts ever since and everybody loves it. it is a great variation of a really good fruitcake. the flavor is amazing but not overpowering. you'll love it!!! Ingredients:
3/4 cup raisins |
1/3 cup bourbon |
3/4 cup butter or 3/4 cup margarine, softened to room temp. |
6 eggs, whites and yolks separated |
1 1/2 cups white sugar, divided |
2 1/4 cups flour |
1 1/2 teaspoons vanilla extract |
1 cup pecans, chopped |
Directions:
1. Soak raisins in bourbon for 2 hours and drain, reserving bourbon.
2. Add more bourbon to make 1/3 cup.
3. Grease two bread loaf pans and line pan bottoms with greased wax paper.
4. Preheat oven to 350 degrees F.
5. Cream butter and 1/2 cup of sugar until light and fluffy.
6. Add egg yolks, one at a time, beating well.
7. Add flour in thirds, alternating with bourbon.
8. Mix until blended.
9. Stir in raisins, pecans, and vanilla extract.
10. With clean beaters, beat egg whites until soft peaks form.
11. gradually beat in remaining 1 cup of sugar; beat until stiff.
12. Fold egg whites into batter; turn into pans and bake for 1 hour.
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