Raisin Nut Cake
Ingredients
1 C. raisins
1/2 C. bourbon
1 C. butter or margarine; softened
2 1/4 C. sugar
5 eggs
3 1/4 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 C. buttermilk
2 C. coarsely chopped pecans
Brown sugar glaze:
1/2 C. light brown sugar; firmly packed
1/2 C. butter or margarine
1/4 C. milk
Cooking Instructions
Combine raisins and bourbon, stirring well. Cover and refrigerate at least 1 hour. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, and nutmeg; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Fold in pecans and reserved raisin mixture. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and place on serving plate. Drizzle Brown Sugar Glaze over cake. Cool completely. Brown Sugar Glaze: Combine all ingredients in a heavy saucepan; bring to a full boil and cook, stirring constantly, 2 minutes. Let cool to lukewarm
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)