Kentucky Bourbon Cake

• 2 c. red candied cherries (1 lb.), chopped
• 1 1/2 c. light seedless raisins (8 oz.)
• 2 c. bourbon
• 1 1/2 c. butter or margarine (3/4 lb.)
• 2 1/3 c. firmly packed brown sugar
• 2 1/2 c. white sugar
• 2 tsp. nutmeg
• 6 eggs, separated
• 5 c. cake flour
• 4 c. pecans (1 lb.)
• 1 tsp. baking powder

1. Combine cherries, raisins and bourbon.
2. Cover and let stand overnight.
3. Drain fruit; reserve bourbon.
4. Cream butter or margarine and sugar together until light.
5. Add egg yolks and beat well.
6. Combine 1/2 cup flour and pecans.
7. Sift remaining 4 1/2 cups flour, nutmeg and baking powder.
8. Add flour and bourbon alternately to butter mixture, beating well after each addition. Beat egg whites until stiff, but not dry.
9. Fold egg whites into flour mixture, soaked fruit and pecans.
10. Pour into 2 greased 5-inch star cake pans lined with waxed paper.
11. Bake 3 1/2 hours at 275u0b0.
12. Ice with regular batter-sugar icing.

red candied cherries, raisins, bourbon, butter, brown sugar, white sugar, nutmeg, eggs, cake flour, pecans, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=653673 (may not work)