2 c. sugar
1 1/2 c. butter, softened
6 eggs
1/2 c. molasses
4 c. all purpose flour
2 1/2 tsp. baking powder
2 tsp. ground nutmeg
1 (15 oz.) box raisins
1 c. chopped candied pineapple
1 c. chopped candied cherries
1 c. orange marmalade
2 lbs. chopped pecans (about 8 cups)
1 c. bourbon

Cream sugar and butter until light and fluffy; add eggs one at a time beating well after each addition. Add molasses and mix well. Combine flour, baking powder and nutmeg; set aside. Combine fruits, marmalade and pecans in a large bowl; add 1 cup flour mixture and toss to coat fruit. Add remainder of flour mixture to creamed mixture alternately with bourbon; mix well. Stir in fruit and nuts. Grease a 10 inch tube pan or two 9 x 5 x 3 inch loaf pans; line with greased heavy brown paper. Spoon batter into pan and cover with greased brown paper. Bake at 250 degrees for 2 1/2 to 3 hours or until done. Do not overcook. Cool completely. Wrap cake in a cloth that has been soaked in bourbon. Place in a container and seal.