|Red candied cherries||7 Pound|
|Golden raisins||1⁄2 Pound|
|Brown sugar||1 Cup (16 tbs) (Packed)|
|Sugar||2 Cup (32 tbs)|
|Eggs||6 , separated|
|Sifted flour||5 Cup (80 tbs)|
|Baking powder||1 Teaspoon|
|Pecan halves||4 Cup (64 tbs)|
Cut cherries into halves.
Soak cherries and raisins in whiskey overnight.
Cream butter, brown sugar and sugar until fluffy; add egg yolks, beating well.
Add whiskey mixture and flour, reserving small amount of flour.
Add nutmeg and baking powder.
Fold in stiffly beaten egg whites.
Roll pecans in reserved flour; add to batter.
Turn into large greased paper- lined tube pan.
Bake at 250 degrees for 3 hours or until cake tests done.
Stuff center with cheesecloth soaked in additional whiskey.
Wrap in heavy waxed paper.
Store in covered container in refrigerator or freezer.