Kentucky Whiskey Cake

• 1/2 pound golden raisins
• 1 pound dried sour cherries
• 3/4 pound butter
• 2 cups granulated white sugar
• 1 teaspoon vanilla
• 6 egg yolks - beaten
• 5 cups all purpose flour - sifted before measuring
• 1 teaspoon baking powder
• 2 teaspoons nutmeg
• 6 egg whites - beaten until stiff but not dry
• 1 pound shelled pecan halves or pieces
• 2 1/4 cups Kentucky whiskey + more for soaking the cloth used to wrap the loaves

1. Soak overnight the raisins and cherries in the bourbon.
2. When ready to bake the cake, heat oven to 300 degrees.
3. Cream until light the butter and sugar; add the egg yolks and beat well.
4. Add soaked fruit and whiskey, along with the soaking liquid.
5. Sift the flour, baking powder and nutmeg. Add to the batter, along with the pecans. Stir well to combine.
6. Fold in the beaten egg whites. (Mrs. Roberts's recipe doesn't include this, but I always stir in about a third of the whites to lighten the batter before folding the rest.)
7. Bake in a large, generously buttered tube pan for three hours, or in two loaf pans lined with parchment (make a sling coming up the two long sides) and well buttered at the ends, for about 1 1/2 hours, or until a tester comes clean.
8. Let cool thoroughly. Wrap in cheesecloth soaked in whiskey and store in a tightly covered container.
9. Slices best when cold.
10. Enjoy!! ;o)
11. N.B. You can use candied cherries instead of dried cherries, if you like. Reduce the whiskey by about 1/4 cup.
12. Also, if you don't own a sifter and don't wish to buy one, try to borrow one to use when making this. With this much flour to be sifted twice, it's well worth using a sifter and not a sieve, as many seem wont to do these days.

golden raisins, sour cherries, butter, white sugar, vanilla, egg yolks, before measuring, baking powder, nutmeg, egg whites, pecan, kentucky whiskey

Taken from food52.com/recipes/25623-kentucky-whiskey-cake (may not work)