Ingredients
2 cups sugar2 cups raisins2 cups water1 cup butter, cubed3-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon each ground nutmeg and cloves1 cup chopped pecansBRANDY BUTTER SAUCE:1 cup heavy whipping cream1 cup butter, cubed1 cup sugar4 large egg yolks, lightly beaten1/4 cup brandy
Preparation
In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool.
In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.
