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Add a photoDense raisin-pecan bread that makes a perfect holiday treat. Goes well with coffee after diner.
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 6 beaten eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup molasses
- 1/2 tsp baking soda
- 1/2 cup bourbon whiskey
- 2 lbs seedless raisins
- 4 cups chopped pecans
Directions
- Cream the butter and sugar. And beaten eggs. Sift together the flour, baking powder, nutmeg and salt. And to the butter mixture. Add the milk. Mix the baking soda with the molasses, then add the bourbon, raisins, and pecans.
- Spoon into six baby loaf foil pans, and bake on a cookie sheet at 325 degrees for 1 ¼ to 1 ½ hours, until an inserted tooth pick comes out clean.
- These cakes store well in the refrigerator. For added flavor (and kick!), unwrap periodically pierce with an ice-pick and inject more bourbon with an eye dropper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 6 servings | |
| Calories 1562 | |
| Calories from Fat 563 | 36% |
| Total Fat 65.32g | 82% |
| Saturated Fat 24.4g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 824mg | 34% |
| Potassium 1845mg | 53% |
| Total Carbs 245.77g | 66% |
| Dietary Fiber 10.4g | 35% |
| Sugars 174.76g | 117% |
| Protein 18.99g | 30% |
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