Bourbon Raisin Pecan Bread - cooking recipe

Ingredients

3/4 cup raisins
1/3 cup Bourbon
3/4 cup butter or 3/4 cup margarine, softened to room temp.
6 eggs, whites and yolks separated
1 1/2 cups white sugar, divided
2 1/4 cups flour
1 1/2 teaspoons vanilla extract
1 cup pecans, chopped

Preparation

Soak raisins in bourbon for 2 hours and drain, reserving bourbon.
Add more bourbon to make 1/3 cup.
Grease two bread loaf pans and line pan bottoms with greased wax paper.
Preheat oven to 350 degrees F.
Cream butter and 1/2 cup of 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 of sugar; beat until stiff.
Fold egg whites into batter; turn into pans and bake for 1 hour.