| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 2 | c | Dark sweet cherries; pitted |
| 2 | c | Chopped dates |
| 2 | c | Bourbon |
| 2 | c | Softened butter |
| 2 | c | Sugar |
| 2 | c | Brown sugar |
| 8 | Eggs; separated | |
| 5 | c | Flour |
| 4 | c | Pecan halves |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 2 | ts | Nutmeg |
INSTRUCTIONS
Combine cherries, dates & bourbon in large mixing bowl; cover tightly & refrigerate overnight. Drain fruit & reserve liquid. Beat butter on medium speed until fluffy; add sugars & blend. Add egg yolks & blend well. Add 1/2 cup flour to pecans. Sift remaining flour with baking powder, salt & nutmeg; add flour & liquid alternately to creamed mixture, fold in beaten egg whites, add drained fruits & floured pecans. Grease loaf pans, add waxed paper to bottom. Fill to 1 inch from top. Bake at 275 until done. Cool 3-4 hours. Wrap cake in cheese cloth saturated in bourbon, then in foil wrap. Store in refrigerator or freezer. Makes 2-3 loaves. MRS D.A. (YVONNE) GREENE From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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