ORIGINAL KENTUCKY WHISKEY CAKE

Taken from My Mother's Southern Kitchen
Compliments of Mary Ann Moore

INGREDIENTS

1 pound candied cherries, halved

1/2 pound seedless golden raisins

2 cups bourbon

1 1/2 cups (3 sticks) butter, at room temperature

2 cups granulated sugar

1 cup firmly packed light brown sugar

6 large eggs, separated

5 cups all-purpose flour

1 pound chopped pecans

2 tsp. ground nutmet

1 tsp. baking powder

DIRECTIONS

In a bowl, combine the cherries, raisins, and bourbon and let soak overnight.

Preheat the oven to 275 degrees.

In a large bowl, cream the butter and two sugars together with an electric mixer
till fluffy, then add the egg yolks and beat well.

Stir in the soaked fruit and bourbon.

In a bowl, combine 1/2 cup of the flour with the pecans and set aside.

Add the remaining flour, nugmet, and baking powder to the creamed mixture till stiff
peaks form and fold them into the mixture.

Add the floured pecans and fold gently.

Grease a 10-inch tube pan and line it with greased brown paper or waxed paper.

Pour the batter into the pan, and "spank" the bottom to distribute the batter evenly.

Bake until a straw inserted into the cake comes out clean, 4 to 3 1/2 hours.

Cool the cake, turn it out of the pan, peel off the brown paper,
and store in a tightly covered container about 1 week before serving.

YIELD: One 10-inch cake, 10 to 12 servings.

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