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Whiskey cake

2 cups raisins
2 cups walnuts, chopped
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups light brown sugar firmly packed
3/4 cup butter, room temperature
4 large egg whites
1 large egg
1/2 cup whiskey

Lightly grease a 9"x9"x2" baking pan. To keep cake from overbrowning,
line pan with parchment paper; lightly grease paper. In a medium-size
bowl, pour enough boiling water over the raisins to cover. Let
stand for 30 minutes or until the water cools to room temperature;
drain well. In a medium size bowl, toss drained raisins and walnuts
with 1\x8e2 cup of the flour.

Preheat oven to 325 degrees F. In another medium-size bowl, stir
together the remaining 2 cups of flour, the cardamom, baking powder,
baking soda, and salt. In a large bowl, with an electric mixer on
medium, cream the brown sugar and butter until light and fluffy,
scraping sides of bowl often. Add the egg whites and beat well.
Add the egg and beat well. Using a wooden spoon, stir in one-third
of the flour mixture, then half of the bourbon. Repeat, then stir
in the remaining flour mixture. Fold in the raisin mixture.

Spread batter evenly into prepared pan; smooth the surface. Bake
about 55 minutes or until a toothpick inserted into the center
comes out clean. Place the pan upright on a wire rack for 20 minutes.
Using a narrow metal spatula, loosen sides of cake from the pan,
then invert the cake onto the rack. Cool completely.


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