Bourbon Raisin Pecan Bread

1. 1

   Soak raisins in bourbon for 2 hours and drain, reserving bourbon.

2. 2

   Add more bourbon to make 1/3 cup.

3. 3

   Grease two bread loaf pans and line pan bottoms with greased wax paper.

4. 4

   Preheat oven to 350 degrees F.

5. 5

   Cream butter and 1/2 cup of sugar until light and fluffy.

6. 6

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

7. 7

   Add flour in thirds, alternating with bourbon.

8. 8

   Mix until blended.

9. 9

   Stir in raisins, pecans, and vanilla extract.

10. 10

    With clean beaters, beat egg whites until soft peaks form.

11. 11

    gradually beat in remaining 1 cup of sugar; beat until stiff.

12. 12

    Fold egg whites into batter; turn into pans and bake for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.