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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