Recipe - Bourbon Pecan Cake

2 cup Dark sweet cherries; pitted
2 cup Chopped dates
2 cup Bourbon
2 cup Softened butter
2 cup Sugar
2 cup Brown sugar
8 Eggs; separated
5 cup Flour
4 cup Pecan halves
1 One half teaspoon Baking powder
1 teaspoon Salt
2 teaspoon Nutmeg

Combine cherries, dates & bourbon in large mixing bowl; cover tightly &
refrigerate overnight. Drain fruit & reserve liquid. Beat butter on medium
speed until fluffy; add sugars & blend. Add egg yolks & blend well. Add 1/2
cup flour to pecans. Sift remaining flour with baking powder, salt &
nutmeg; add flour & liquid alternately to creamed mixture, fold in beaten
egg whites, add drained fruits & floured pecans. Grease loaf pans, add
waxed paper to bottom. Fill to 1 inch from top. Bake at 275 until done.
Cool 34 hours. Wrap cake in cheese cloth saturated in bourbon, then in
foil wrap. Store in refrigerator or freezer. Makes 23 loaves.

MRS D.A. (YVONNE) GREENE

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.