Original Bourbon Cake

• 2 c. red candied cherries
• 1 1/2 c. raisins
• 2 c. bourbon whiskey
• 1 1/2 c. butter
• 2 1/3 c. sugar
• 2 1/3 c. brown sugar
• 6 eggs, separated
• 5 c. sifted cake flour
• 4 c. chopped pecans
• 2 tsp. ground nutmeg
• 1 tsp. baking powder

1. Combine cherries, raisins and bourbon.
2. Cover and let stand overnight.
3. Drain fruit and reserve bourbon.
4. Preheat oven to 275u0b0.
5. Cream butter and sugars until light.
6. Add egg yolks, a little at a time, and mix well.
7. Combine 1/2 cup flour with the nutmeg, baking powder and chopped pecans.
8. Set aside.
9. Add remaining flour and bourbon alternately to the butter mixture, beating well after each addition.
10. Beat egg whites until stiff and fold into the batter.
11. Then fold in soaked fruit and pecan flour. Turn into a greased 10-inch tube pan that has been lined with greased waxed paper.
12. Bake for 3 1/2 hours.
13. Cool before removing from pan.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857807 (may not work)