Bourbon Cake

• 3 c. red candied cherries
• 1 1/2 c. seedless raisins
• 2 c. bourbon
• 1 1/2 c. butter or margarine
• 2 1/3 c. granulated sugar
• 2 1/2 c. brown sugar
• 6 eggs, separated
• 5 c. sifted cake flour
• 4 c. pecans (about 1 lb.)
• 2 tsp. nutmeg
• 1 tsp. baking powder

1. Combine cherries, raisins and bourbon.
2. Cover and let stand overnight.
3. Drain fruits; reserve bourbon.
4. Cream butter or margarine and sugars together until light.
5. Add ege yolks and beat well. Combine 1/2 cup flour and pecans.
6. Sift remaining 4 1/2 cups flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to butter or margarine mixture, beating well after each addition.
7. Beat egg whites until stiff, but not dry.
8. Fold egg whites into flour mixture.
9. Fold soaked fruits and pecan-flour mixture into batter.
10. Turn into greased 10-inch tube pan lined with greased waxed paper.
11. Bake in slow oven (275u0b0) for 3 1/2 hours.
12. Cool.
13. Remove from pan.
14. fill center of cake with cheesecloth which is saturated with bourbon.
15. Wrap in heavy waxed paper or aluminum foil.
16. Store in tightly covered container.
17. Keep in cool place.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987894 (may not work)