Bourbon Pecan Cake Recipe

• 2 c. Dark sweet cherries, pitted
• 2 c. Minced dates
• 2 c. Bourbon
• 2 c. Softened butter
• 2 c. Sugar
• 2 c. Brown sugar
• 8 x Large eggs, separated
• 5 c. Flour
• 4 c. Pecan halves
• 1 1/2 tsp Baking pwdr
• 1 tsp Salt
• 2 tsp Nutmeg

1. Combine cherries, dates & bourbon in large mixing bowl; cover tightly & chill overnight.
2. Drain fruit & reserve liquid.
3. Beat butter on medium speed till fluffy; add in sugars & blend.
4. Add in egg yolks & blend well.
5. Add in 1/2 c. flour to pecans.
6. Sift remaining flour with baking pwdr, salt & nutmeg; add in flour & liquid alternately to creamed mix, mix in beaten egg whites, add in liquid removed fruits & floured pecans.
7. Grease loaf pans, add in waxed paper to bottom.
8. Fill to 1 inch from top.
9. Bake at 275 till done.
10. Cold 3-4 hrs.
11. Wrap cake in cheese cloth saturated in bourbon, then in foil wrap.
12. Store in refrigerator or possibly freezer.
13. Makes 2-3 loaves.

sweet cherries, dates, bourbon, butter, sugar, brown sugar, eggs, flour, pecan halves, baking pwdr, salt, nutmeg

Taken from cookeatshare.com/recipes/bourbon-pecan-cake-89619 (may not work)