BOURBON PECAN CAKE

This cake is best made immediately following Halloween so as to be ready for the coming holidays.

FRUIT:
2 cups whole red candied cherries
2 cups white, seedless raisins
2 cups bourbon (plus additional bourbon for soaking cake)
BATTER:
1 lb butter or margarine, softened
2 cups dark brown sugar, firmly packed
2 cups white sugar
8 eggs, separated into two bowls
5 cups sifted flour, divided
5 cups pecan halves
2 tsp ground nutmeg
1 1/2 tsp baking powder
1 tsp salt
cheeseclotch

FRUIT:
Combine first 3 ingredients in a large mixing bowl. Cover tightly and refrigerate overnight.

NEXT DAY:
Preheat oven to 275 degrees F. Grease and lightly flour a 10-inch tube cake pan, and one small loaf pan. Drain fruit and reserve bourbon in a separate container.

BATTER:
Place butter in a large mixing bowl and beat at medium speed until light and fluffy.

Add sugars gradually, beating until well blended.

Add just the egg yolks, beat until well blended.

Toss 1/2 cup of the flour with the pecans.

Sift the remaining flour with the nutmeg, baking powder, and salt and mix thoroughly.

Alternately add the reserved bourbon and the flour mixture; ending with the flour.

Add the floured pecans, and blend well.

Beat egg white until stiff, but not dry; gently fold into the cake batter, blending thoroughly. Pour batter to within in 1 inch of the top of the prepared pan. Pour remaining batter into the small loaf pan.

Bake 4 hours in the tube pan, and 2 hours in the loaf pan. Cool cakes in the pans on a rack for 2-3 hours.

Remove from pans, wrap in cheesecloth that's been saturated in bourbon. Wrap in plastic wrap and store in tightly covered container for several weeks.

Cut into thin slices to serve.