2 c Raisins 1 ts Cinnamon
2 Eggs 1/4 ts Nutmeg
2 c Sugar 2 ts Soda
4 c Flour 1 c Oil
2 tb Whiskey 3/4 c Nuts
FROSTING
1/2 c Butter 2 tb Whiskey
1 Stiffly beaten egg white 2 c Powdered sugar
Boil raisins and 4 cups of water; let cool. Drain and save 1 cup of
raisin water. Beat eggs and sugar. Sift dry ingredients. Add dry
ingredients and oil alternately. Add raisins and raisin water. Add
nuts and whiskey. Bake at 350 degrees for 75 minutes in ungreased
tube pan.
Frosting: Beat egg. Melt butter; mix with sugar and whiskey and
frost the cake. Randy Rigg
Yields
3 servings