2 c. red candied cherries
2 c. golden raisins
2 c. bourbon whiskey
8 eggs, separated
2 c. butter, softened
2 c. granulated sugar
2 c. packed brown sugar
5 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
4 c. pecans

Combine cherries and raisins with bourbon; soak overnight. Drain, reserving bourbon. Grease and flour four 9 x 5 x 3 inch or nine 5 inch miniature loaf pans. Heat oven to 275 degrees.

In small bowl, beat egg whites until stiff but not dry; set aside. In 5 quart bowl, cream butter and sugars; add egg yolks, reserved bourbon and dry ingredients, mixing well. Fold in beaten egg whites. Add fruit and nuts.

Pour into prepared pans. Bake 9 x 5 x 3 inch pans for 2 hours; 5 inch pans for 1 3/4 to 2 hours. Remove from pans and cool. Wrap tightly and store 2-3 weeks before serving. 4 large or 9 mini loaves.

Tip: Bake this light colored fruitcake 2 or 3 weeks before needed to allow the flavor to develop.