Pecan Whiskey Cake

6 eggs, separated
1 cup granulated sugar
1 1/2 cups butter
1 cup light brown sugar
1 cup granulated sugar
1 cup all-purpose flour
2 pounds pecans
1 pound light raisins
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon nutmeg
1 cup bourbon whiskey

Line three loaf pans with aluminum foil. Heat the oven to 250 degrees F.

Beat egg whites until they stand in soft peaks; beat in sugar. Without washing the beater, beat yolks until thick.

Cream butter; beat in gradually the brown and white sugars. Add egg yolks and beat well. Mix flour, pecans and raisins.

Sift together flour, baking powder and nutmeg. Add to the butter mixture. Add whiskey. Stir in the floured nuts and raisins. Fold in the whites. Fill the pans and bake about 2 hours.