1 lb. butter
3 c. sugar
1/2 tsp. mace
8 eggs, separated
3 c. flour, sifted
8 oz. jar cherries (cut in half)
1 bag chopped pecans

Grease and flour tube, or 2 loaf pans. In large mixing bowl, beat 2 cups sugar, butter and mace until creamy. Gradually beat in egg yolks. Stir in 2 3/4 cup flour and cherry juice (about 1/2 cup). Put remaining flour over cherries and toss. Then add to cake with the pecans. Beat egg whites with 1 cup sugar until stiff. Fold into batter. Bake at 350 degrees for 1 1/2 hours. Cool in pan 1 hour.