2 c. red candied cherries, about 1 lb. chopped
1 1/2 c. light seedless raisins
2 c. bourbon
1 1/2 c. butter
2 1/3 c. granulated sugar
2 1/3 c. dark brown sugar, firmly packed
6 eggs, separated
5 c. sifted cake flour
2 tsp. nutmeg
1 tsp. baking powder
4 c. shelled pecans (about 1 lb.)

Combine cherries, raisins and bourbon. Cover and let stand overnight at room temperature. Drain the fruits and reserve the bourbon.

Cream butter with granulated and brown sugars until light and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Combine 1/2 cup flour and the pecans, coating nuts well. Sift remaining 4 1/2 cups flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to butter mixture, beating well after each addition. Beat egg whites stiff and fold into batter. Fold soaked fruits and pecans into batter.

Line greased 10" tube pan with waxed paper and grease paper. Pour batter into pan. Bake in preheated 275 degree oven for 3 1/2 hours. Cool cake in pan and remove when cooled. Fill center of cake with cheesecloth dipped in bourbon. Wrap cake and cheesecloth in heavily waxed paper or aluminum foil. Store in tightly covered container and keep in cool place. Check cheesecloth occasionally for moisture. If dry, saturate it with more bourbon. Makes 1 (10") cake that is better after maturing for several weeks.