Bourbon Cake

• 1 c. whole candied cherries
• 1 c. white seedless raisins
• 1 c. bourbon
• 1 c. butter
• 1 c. white sugar
• 1 c. brown sugar
• 4 eggs, separated
• 2 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. nutmeg
• 2 c. pecan halves or pieces

1. Combine cherries, raisins and bourbon; cover and soak overnight in refrigerator.
2. Then drain and reserve bourbon.
3. Cream sugar and shortening; add yolks.
4. Sift dry ingredients together.
5. Add to cream mixture alternating with bourbon.
6. Dust pecans with flour and set aside.
7. Beat egg whites until stiff, but not dry.
8. Fold into batter.
9. Add drained fruit and floured pecans.
10. Grease and flour 10-inch tube pan.
11. Bake in 275u0b0 oven 4 hours or until done.
12. Cool 2 to 3 hours in pan.
13. Wrap in cloth, wet with bourbon and wrap in foil.
14. Store in refrigerator at least 1 week.
15. Make at Thanksgiving and eat at Christmas.

candied cherries, white seedless raisins, bourbon, butter, white sugar, brown sugar, eggs, flour, baking powder, salt, nutmeg, pecan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340720 (may not work)