Instructions:

Bourbon Pecan Cake

1 pound candied cherries
1/2 pound white raisins
1 pint bourbon
3/4 pound butter
2 cups granulated sugar
1 cup firmly packed light brown sugar
6 eggs, divided
5 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons nutmeg
1 pound pecan halves
Brandy

Soak cherries and raisins in bourbon overnight.

Cream butter and sugars.

Divide eggs and beat the whites. Add the yolks to the butter and sugar. Add raisins, cherries and bourbon.

Mix dry ingredients into flour, then stir into egg/sugar/fruit mixture, reserving a little flour for coating pecans. Fold in egg whites. Add pecans, coated in a bit of flour.

Makes five small loaves or one big cake.

Bake at 325 degrees F in a water bath, covered, and steam for three hours. Let cool and brush with brandy. Wrap and allow to age for three or four weeks. Brush with more brandy before giving away as gifts. Or, wrap in bourbon-soaked cheesecloth before wrapping in foil.