1 c. butter, room temperature
2 c. sugar
2 tbsp. baking soda
Dash salt
6 eggs
1 1/2 qts. pecans (6 c.)
2 boxes raisins
3 pkgs. dates (1 1/2 lbs.)
1 1/2 tsp. nutmeg
1 lb. cake flour (before sifting)
Additional flour for dredging fruits and nuts
1 1/4 c. bourbon or whiskey (NO rum)

Cut up dates and nuts (coarsely) and place in bowl. With raisins and dredge with flour - set aside. Sift all dry ingredients - set aside. Cream butter and sugar until very light and fluffy. Add eggs, one at a time, beating after each. At low speed, blend, alternately dry ingredients with whiskey. Start with dry ingredients - end with dry. By hand, fold in fruits and nuts. Pour into 2 large greased bread pans. Bake at 325 degrees for 1 1/2 to 1 hour and 45 minutes.