5 c. sifted flour (sift before measuring)
2 1/4 c. white sugar
1 c. brown sugar
3/4 lb. butter
1 tsp. baking powder
1 lb. (4 c.) shelled pecans, broken into large pieces
1/2 lb. (1 1/2 c.) chopped dates or white raisins
6 eggs, separated
1 pt. (100 proof) bourbon whiskey
1 lb. candied red cherries, cut in half
2 tsp. nutmeg

Soak cherries and dates in 100 proof whiskey overnight (24 hours). Cream sugar and butter until fluffy; add egg yolks and beat well. Add soaked fruit and remaining liquid.

Reserve a small amount of flour for coating nuts (about 1/4 cup), add remaining flour, sifted with nutmeg and baking powder, to fruit and butter mixture.

Beat egg whites and fold into batter. Add lightly floured nuts last, folding nuts into batter very gently. You will need a very large bowl for mixing all of the above ingredients.

Bake in large greased tube pan lined with wax paper at 250-275 degrees for 3-4 hours. Greased coffee cans lined with greased brown paper can also be used. Cake does not rise very much in pans. Check timing if using smaller cans for several small cakes. Cake is done when fork inserted in center comes out clean.

Cake freezes beautifully or will keep in refrigerator. It can be served immediately after baking because it does not have to ripen. Cake slices better when cold.

Timing for small loaf pans or coffee cans will be reduced to 2 1/2 hours, approximately. This amount of batter will fill three loaf pans. If using one tube pan, use a large size.

Wrap cake in Saran Wrap and place in a tightly covered container. Keep in refrigerator or cool place.

NOTE: To turn out perfect cake, 100 proof whiskey must be used. Much of the alcohol is removed through baking, but the flavor remains.