1 lb. candied cherries, halved
1/2 lb. golden raisins or chopped dates
1 pt. bourbon
1 1/2 c. butter, softened
2 c. sugar
1 c. brown sugar
6 egg yolks, beaten
5 c. all-purpose flour, divided
1 lb. chopped pecans
2 tsp. ground nutmeg
1 tsp. baking powder
6 egg whites, stiffly beaten

Soak cherries and raisins in bourbon overnight. Cream butter and sugar until fluffy. Add egg yolks and beat well. Stir in soaked fruit and bourbon. Combine 1/2 cup flour with pecans. Add remaining flour, nutmeg and baking powder to creamed mixture. Mix well. Fold in egg whites then floured pecans.

Pour batter into a greased 10 inch tube pan lined with greased brown paper. Bake at 250-275 degrees for 3-4 hours. Cool. Store in tightly covered container. Center hold may be stuffed with cheesecloth soaked in bourbon. Yield: One 10 inch cake.