Pecan Whiskey Cake- Recipe Box #6

Today's recipe box was purchased at an antique store in Hopkins, Minnesota.  Here's the box:

Most of the recipes are from newspapers and food boxes and bags, but the previous owner of this box must have created children's birthday cakes.  I found several with diagrams for snowmen, and boats and things:

The previous owner also made "grown up" cakes!  Today's recipe is for Pecan Whiskey Cake.  Here's the original paper on which it was written:

Here's the recipe:

Pecan Whiskey Cake

Butter three small loaf pans.  Set the oven at 250 degrees.  

Separate 6 eggs.  Beat the whites until they stand in soft peaks.  Beat in 1 cup sugar. 

Without washing the beaters, beat the yolks until thick.  

Cream 3/4 pound butter.  Beat in gradually 1 cup light brown sugar, 1 cup white sugar.

Add the egg yolks & beat well.

Mix 1 cup flour, 2 pounds pecan nut meats, 1 1/2 pounds white raisins.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. nutmeg.  Add to the butter mixture.

Add 1 cup bourbon whiskey.  Stir in floured nuts and raisins.

Fold in the whites.  Fill the pans.  Bake two hours.

Enjoy!