Bourbon Tea Cakes

By stancec44

From The Cook's Magazine, Nov/Dec 1983. Serve these not too sweet cakes with sweet butter or Devonshire Cream, or with fresh fruit and cream.

Ingredients

• 2 c. finely ground almonds
• 1/2 fine dry breadcrumbs
• 3/4 c. golden raisins
• 6 eggs, separated
• 1 c. firmly packed light brown sugar, sifted
• 1/2 c. bourbon
• Powdered sugar for sifting

Preparation

Step 1

1. Preheat oven to 375. In a bowl, mix almonds, breadcrumbs and raisins. In a separate bowl, beat egg yolks and 3/4 c. brown sugar unit thick and light colored. In a 3rd bowl, beat egg whites until foamy, gradually add remaining 1/4 c. brown sugar. Continue beating until soft peaks form.

2. Alternately fold egg whites and nut mixture into egg yolk mixture. Stir in Bourbon.

3. Fill 18-20 paper lined or buttered 2" muffin tins with mixture and bake 13-15 minutes in a preheated 375 oven. Cool and then dust lightly with powdered sugar.