2 C red candied cherries
1-1/2 C seedless raisins
2 C bourbon
1-1/2 C butter
2-1/3 C granulated sugar
2-1/3 C brown sugar
6 eggs, separated
5 C sifted cake flour
2 t nutmeg
1 t baking powder
4 C pecan meats
Combine cherries, raisins and bourbon. Cover and let stand overnight.
Drain fruit, reserving bourbon.
Cream butter and sugars together until light. Add egg yolks and beat well. Combine 1/2 C flour, nutmeg, baking bowder and pecans together.
Add remaining flour and bourbon alternately to butter mixture, beating well after each addition. Beat egg whites until stiff but not too dry. Fold egg whites into flour mixture. Fold soaked fruit and pecan/flour mixture into batter. Turn into greased 10" tube pan lined with greased waxed paper.
Bake in a slow oven (275) for 3-1/2 hours. Cool and then remove from pan.
Fill center of cake with cheesecloth which is saturated with bourbon. Wrap in heavy waxed paper or aluminum foil. Store in tightly covered container. Keep in a cool place (in fridge if necessary).
I bake mine around Thanksgiving and store it in our extra fridge until Christmas. YUMMM!