MRS. DEAN RUSK'S FRUITCAKE

"Mrs. Rusk says this cake will keep indefinitely and can be made anytime up to one week before Christmas because it doesn`t require as long to ripen as the usual fruitcake."

1 pound candied red cherries, cut in pieces
1/2 pound white (golden) raisins, cut up
1 pint Kentucky bourbon whiskey
1 pound white granulated sugar
1 cup brown sugar
3/4 pound butter or margarine
6 eggs, separated, yolks and whites beaten separately
5 cups flour, sifted before measuring
2 teaspoons ground nutmeg
1 teaspoon baking powder
1 pound pecans

Soak cherries and raisins in whiskey in covered bowl overnight.

THE NEXT DAY:
Cream sugar and butter until fluffy. Add yolks of eggs and beat well. Add soaked fruit and remaining liquid. Reserve a small amount of flour for nuts, and add remainder to mixture. Add nutmeg and baking powder; fold in beaten egg whites. Add lightly floured pecans last.

The recipe will make five small cakes, using loaf pans dusted with flour. Fill each a scant 3/4 full and place in large roasting pan containing a few inches of water bottom.

Steam, covered in a 325 degree F oven for 2 1/2 hours.

Makes 5 loaves
From: Recipelink.com
Source: Newspaper recipe clipping: Atlanta Journal-Constitution, November 13/14, 1985