Christmas Bourbon Cake

• 1 c. chopped candied cherries
• 1 c. chopped candied pineapple
• 1 1/2 c. light seedless raisins (about 8 oz.)
• 2 1/2 c. bourbon whiskey (Kentucky - others will lose flavor while baking)
• 1 1/2 c. butter
• 2 c. granulated sugar
• 1 c. firmly packed brown sugar
• 6 eggs, separated
• 4 1/2 c. sifted cake flour
• 4 c. chopped pecans
• 2 tsp. nutmeg
• 1 tsp. baking powder
• cream of tartar (pinch)

1. Combine cherries, pineapple, pecans and bourbon.
2. Cover and let stand overnight.
3. Drain fruits and nuts.
4. Reserve bourbon.
5. Cream butter and sugars together until light.
6. Add egg yolks and beat well.
7. Sift flour, nutmeg and baking powder together.
8. Add flour mixture and bourbon alternately to butter mixture, beating well after each addition.
9. Beat egg whites and cream of tartar until stiff, but not dry.
10. Gently fold egg whites into flour mixture. Fold soaked fruit and nuts into batter.
11. Turn into greased and floured 10-inch tube pan or Bundt pan.
12. Bake at 275u0b0 for 3 1/2 hours.
13. Cool and remove from pan.
14. Wrap in cheesecloth.
15. Sprinkle with bourbon and store in airtight container in refrigerator.

candied cherries, candied pineapple, raisins, bourbon whiskey, butter, sugar, brown sugar, eggs, cake flour, pecans, nutmeg, baking powder, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500370 (may not work)