5 c. flour, sifted before measuring
1 lb. white sugar
1 c. brown sugar
3/4 c. butter
6 eggs, beaten separately
1 pt. bourbon
1 lb. red candied cherries, halved
1/2 lb. golden raisins
2 tsp. nutmeg
1 tsp. baking powder
1 lb. shelled pecans

Soak cherries and raisins in bourbon overnight. Cream butter and sugar until fluffy. Add egg yolks and beat well. Add soaked fruit. Reserve small amount of flour for nuts. Add nutmeg and baking powder to remaining flour and stir into batter. Fold in beaten egg whites. Add lightly floured pecans.

Bake in large greased tube pan lined with greased paper for 3-4 hours at 250-275 degrees. When cool cover tightly. (Stuff center with cheesecloth soaked in bourbon.) Keep very cool. Refrigerate if necessary.