5 c. sifted flour
1 lb. sugar (2 c.)
1 c. brown sugar
6 eggs, separated
3/4 lb. butter
1 pt. bourbon
1 lb. shelled pecans
1/2 lb. white raisins
1 lb. candied cherries, cut
2 tsp. nutmeg
1 tsp. baking powder

Soak raisins and cherries in bourbon overnight. Cream sugar and butter; add yolks. Add fruit and bourbon by hand. Add flour, nutmeg and baking powder. Fold in beaten egg whites and nuts. Bake in greased large tube pan 3-4 hours at 300 degrees. Wrap in bourbon soaked cloth and store in tin at least 3 weeks.