Pecan Nut Cakes

• 3 cups pecan nuts, chopped as finely as possible.
• 6 eggs.
• 1½ cups

Beat yolks until light, add sugar and beat again. Mix the finely chopped nuts, flour, baking powder and salt, and add to the yolks. Beat well and stir in the stiffly beaten whites. Bake in two layers in moderate oven. When cold, assemble and ice with boiled white icing sugar, sprinkling a few chopped raisins on top.