Kentucky Bourbon Cake

2 c (1 lb) red candied cherries
1 1/2 c (6oz) golden seedless raisins
2 c bourbon
1 1/2 c (3/4 lb) butter or margarine
2 1/3 c granulated sugar
2 1/3 c firmly packed brown sugar
6 eggs, separated
5 c sifted cake flour
4 c pecans
2 t nutmeg
1 t baking powder

Preheat oven to 275 degrees. Grease a 10-inch tube pan and line with greased wax paper. Set aside. In large mixing bowl, combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruits; reserve bourbon. Cream butter and sugars in large mixer bowl on medium speed of electric mixer until light and fluffy. Add egg yolks and beat well. Combine 1/2 cup flour and pecans.

Stir remaining 4/12 cups flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to batter mixture, beating well after each addition. Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture. Fold in soaked fruits and pecan-flour mixture. Turn into prepared tube pan and bake at 275 degrees for 3 1/2 hours. Cool. Remove from pan.

Fill center of cake with cheesecloth which has been saturated with bourbon. Wrap in heavy wax paper or aluminum foil. Store in cool place or refrigerator.