HOLIDAY NUT CAKE

INGREDIENTS

6 eggs, beaten separately
1 cup butter (no substitutes)
2 scant cups sugar
1 teaspoon ground nutmeg
1 teaspoon salt
3 cups cake flour
2 cups walnuts or pecans, finely chopped
1 1/2 cups raisins
1 cup brandy or bourbon

This is an old Southern style cake recipe from the 1930's or 1940's which was baked in a slow oven for many hours, unlike the cakes of today.

COOKING DIRECTIONS

Preheat oven to 300°F. Grease and flour a large Bundt-pan or ring style pan.

In a large mixing bowl, add 3 egg yolks, one at a time, beating well after each addition. Add the sugar and beat until light and fluffy. Set aside.

In a separate bowl, beat 3 egg yolks, one at a time, beating well after each addition. Add the butter and beat until white in color.

Combine both mixtures in a single bowl. Stir together flour, nutmeg and salt until well mixed. Gradually add to batter, mixing well.

Soak the raisins in the bourbon and roll the finely chopped nuts in a little flour; stir into batter.

In a clean bowl, beat the 6 egg whites. Gently fold the beaten whites into the batter. The batter should be thick and heavy, but a small amount of water can be stirred in if needed to make a batter which can be stirred smoothly.

Bake in a 300°F oven for 30 minutes, then reduce heat to 275°F and bake for 2 to 2 1/2 hours or until cake has begun to pull away from the side of the pan.

Note: Hickory nuts, butternuts or macadamia nuts may be also be used in place of walnuts or pecans.