Shelly's Recipe

BOURBON PECAN BREAD

Category: Quick Breads

3/4 cup raisins
1/3 cup bourbon
3/4 cup butter, softened
6 eggs, separated
1 1/2 cups granulated sugar, divided
2 1/4 cups flour
1 1/2 tsp vanilla extract
1 cup pecan nutmeats, broken

Soak raisins in bourbon for 2 hours and drain, reserving bourbon. Add more bourbon to make 1/3 cup. Grease 2 loaf pans and line pan bottoms with greased wax paper. Preheat oven to 350.

Cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well. Add flour in thirds, alternating with bourbon. Mix until blended. Stir in raisins, pecans, and vanilla extract. With clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff. Fold egg whites into batter; turn in to pans and bake 1 hour.