2 c. whole red candied cherries
2 c. whole seedless raisins
2 c. bourbon
2 c. softened butter
2 c. firmly packed brown sugar
8 eggs, separated
4 c. pecan halves
5 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 c. sugar

Combine cherries, raisins and bourbon in a large bowl; cover tightly and let stand in refrigerator overnight. Drain fruit and reserve the bourbon. Place butter in a large bowl and beat with electric mixer at medium speed until butter is light and fluffy. Add sugar; add egg yolks gradually, mixing as you add until well blended.

Combine 1/2 cup flour with pecans; sift remaining flour with baking powder, salt and nutmeg. Add 2 cups flour to cream mixture and mix well. Add the reserved bourbon and remainder of flour alternately. Beat well after each addition. Beat egg whites until stiff, fold gently into batter. Add drained fruit and pecans.

Grease two 10-inch tube pans or loaf pans and line bottom with waxed paper. Pour batter into pans, place in a preheated 275 degree oven. Bake 2 to 4 hours if using tube pan, or 1 1/2 hours if using loaf pan. Remove from oven and cool in pans. Remove from pans after cakes have cooled completely and wrap in a cheesecloth saturated in bourbon. Wrap again in foil or plastic wrap and store in tightly covered tins in refrigerator. Best if made a month ahead of time.

This is my Christmas Cake; it will keep for a long time if stored in tins in the refrigerator.