Bourbon Pecan Bread

1. 1

   Soak raisins in bourbon for 30 minutes; drain, reserving bourbon.

2. 2

   If necessary, add more bourbon to make 1/3 cup. Preheat oven to 350u00b0.

3. 3

   Generously grease 8 x 4 x 2-inch loaf pans and line pan bottoms with greased wax paper.

4. 4

   In bowl, cream butter and 1/2 cup sugar with an electric mixer until fluffy.

5. 5

   Add egg yolks, 1 at a time, beating well.

6. 6

   Add flour in thirds, alternating with bourbon.

7. 7

   Mix until well blended.

8. 8

   Stir in raisins, pecans and vanilla.

9. 9

   In large bowl with clean beaters, beat the egg whites until soft peaks form (tips curl) when beaters are raised. Gradually beat remaining sugar in; beat until stiff peaks form. Fold about 2 cups of beaten egg whites into batter to lighten it. Then gently fold the remaining beaten egg whites into mixture. Cook 50 to 55 minutes or until wooden toothpick comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.