1 c. butter, softened
2 c. sugar
6 eggs, separated
4 c. all purpose flour, divided
1 tsp. baking powder
Dash of ground nutmeg
1 c. whiskey
4 c. pecan halves
1 (8 oz.) pkg. chopped dates
1/2 lb. candied cherries

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Combine 3 3/4 cups flour, baking powder and nutmeg. Add to creamed mixture alternately with whiskey, beating after each addition.

Combine remaining 1/4 cup flour, pecans, dates and cherries. Stir into batter. Beat egg whites until stiff. Fold into batter. Spoon into a greased and floured 10" tube pan.

Bake at 350 degrees for 1 hour and 40 minutes. If cake browns too quickly, cover lightly with foil.