Canadian Whiskey Cake

Allow this cake to age several days before serving.
Auntie Norma loved this one!

My Auntie Norma, the Mounty!

• 1-1/2 pounds (4-1/2 cups) raisins (half golden)
• 1 cup Canadian whiskey or bourbon
• 2 cups sifted all-purpose flour
• 1 teaspoon double-acting baking powder
• 1/2 teaspoon salt
• 8 ounces (2 sticks) unsalted butter
• 1 nutmeg, freshly grated, or 2 teaspoons powdered nutmeg
• 2 cups granulated sugar
• 6 large eggs, separated
• 1 pound (5 cups) pecan halves or large pieces

_____________________________________________________

Several days before baking (or at least 24 hours), place the raisins and whiskey in a jar or bowl and cover tightly. Stir occasionally.

Preheat oven to 300° and adjust a rack one-third up from the bottom of the oven. You will need a 10-inch tube pan, or two loaf pans. Grease the pan, line the bottom with parchment or brown wrapping paper cut to fit, grease the paper, and dust with fine, dry bread crumbs or flour.

Sift together the flour, baking powder, and 1/4 teaspoon of the salt (reserve 1/4 teaspoon of salt). Set aside. In the large bowl of an electric mixer, beat the butter until it is softened. Add the nutmeg and 1¾ cups of the sugar (reserve the remaining 1/4 cup) and beat for 5 minutes until the mixture is very creamy. Add the egg yolks and beat for a few minutes, scraping bowl occasionally. On low speed add about one-third of the sifted dry ingredients and beat only to mix. Next, mix in about half of the raisins along with any whiskey that was not absorbed. Then add another third of the dry ingredients, the remaining raisins and whiskey, and finally the remaining dry ingredients, scraping the bowl as necessary. Beat only until ingredients are incorporated after each addition.

Remove bowl from the mixer and stir in the nuts. Set aside.

In the small bowl of an electric mixer, with clean beaters, beat the whites and the reserved 1/4 teaspoon of salt until the whites hold a soft shape. Reduce the speed to moderate and gradually add the remaining 1/4 cup of sugar. Then increase the speed to high and beat briefly only until the whites hold a definite shape but not until they are stiff or dry.

With a large rubber spatula stir one-quarter of the whites into the cake batter. Then fold in the remaining whites. Turn the mixture into the prepared pan. Smooth the top.

Bake for 2-1/2 hours (less for loaf pans) or until a cake tester inserted into the middle of the cake comes out clean and dry. If the top of the cake begins to darken too much during baking, cover it loosely with foil.

Remove from the oven and let stand for 30 minutes. (The top of the cake will be one inch below the top of the pan.) Remove from pan and peel off paper lining.

When the cake has cooled, wrap well and refrigerate for a few days before serving (or freeze it). The cake should be cold when it is cut. Use a very sharp, firm knife and make the slices thin.

P.S. Auntie Norma wasn't really a Mounty, but she enjoyed looking the part in a relative's borrowed uniform!