Recipe - Bourbon Whiskey Cake

1 pound Candied cherries, chopped
1 pt Bourbon
2 cup Granulated sugar
6 Egg yolks, beaten
1 pound Walnuts, chopped
1 teaspoon Gound cinnamon
1 pn Allspice
1 teaspoon Baking powder
One half pound Golden raisins
One half pound Chopped dates
1 One half cup Butter, softened
1 cup Light brown sugar
5 cup Sifted allpurpose flour
1 teaspoon Ground nutmeg
6 Eggwhited, stiffly beaten

Recipe from:Our Christmas Tradition by Doris Draper

Soak fruit in Bourbon in a bowl a couple of days before you plan to make
cake. Cream butter and sugars until fluffy; add eggyolks, and beat well.
Stir in the fruit and Bourbon. Combine flour, spices and baking powder to
cream mixture, mix well. Gently fold in eggwhites. Gently fold in nuts.
Pour batter in 10inchtube or bundt pan, greased and floured. Bake in
preheated 275 F. oven for 3 to 3 One half hours. Test for doneness by inserting
toothpick gently into center of cake. Cake is done whn toothpick comes out
clean. Wrap in a Bourbon soaked cheesecloth when cold. Then in foil. Age
for at least 2 weeks, before cutting. Posted to TNT Prodigy's Recipe
Exchange Newsletter by docden docden@mnl.vlink.net on Jul 07, 1997