Recipe: Mrs. Dean Rusk's Fruitcake (using candied cherries, raisins, pecans, bourbon) (1985)

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