THE ORIGINAL BOURBON CAKE

2 cups red candied cherries
1 1/2 cups seedless raisins
2 cups bourbon (plus more for cheesecloth for storing)
1 1/2 cups butter or margarine
2 1/3 cups granulated sugar
2 1/3 cups brown sugar
6 eggs, separated
5 cups sifted cake flour, divided use
4 cups pecans (about 1 pound)
2 teaspoons ground nutmeg
1 teaspoon baking powder

Combine cherries, raisins and bourbon. Cover and let stand overnight.

THE NEXT DAY:
Preheat oven to 275 degrees F. Grease a 10-inch tube pan lined with greased waxed paper.

Drain fruits; reserve bourbon.

Cream butter and sugars together until light. Add egg yolks and beat well. Set aside.

Combine 1/2 cup flour, nutmeg, baking powder and pecans together. Add flour and bourbon alternately to butter mixture, beating well after each addition. Set aside.

Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture. Fold soaked fruits and pecan-flour mixture into batter. Turn into prepared pan.

Bake in 275-degree oven for 3 1/2 hours. Cool. Remove from pan.

Fill center of cake with cheesecloth which is saturated with bourbon. Wrap in heavy waxed paper. Store in tightly closed container. Keep in cool place (in refrigerator, if necessary).

Makes one (10 inch) cake
From: Recipelink.com
Source: Newspaper recipe clipping