- 2 cups red candied cherries, chopped
- 1 1/2 cups light seedless raisins
- 2 cups bourbon
- 1 1/2 cups butter
- 2 1/3 cups granulated sugar
- 2 1/3 cups firmly packed brown sugar
- 6 eggs, separated
- 5 cups sifted cake flour
- 4 cups pecans (about 1 pound)
- 2 teaspoons nutmeg
- 1 teaspoon baking powder
- Combine cherries, raisins and bourbon. Cover and let stand overnight.
- Drain fruits; reserve bourbon. Cream butter and sugar together until
light. Add egg yolks and beat well.
- Combine 1/2 cup flour and pecans. Sift remaining 4 1/2 cups flour, nutmeg and
baking powder together. Add flour mixture and bourbon alternately to butter
mixture, beating well after each addition.
- 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 greased 10-inch
tube pan lined with greased wax paper.
- Bake at 275 degrees F for 4 1/2 hours. Cool.
- Remove from pan. Fill center with cheesecloth saturated with bourbon.
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