Bourbon Cake

Directions

1. 1
   Combine cherries, raisins and bourbon; cover and soak overnight in refrigerator.
2. 2
   Then drain and reserve bourbon.
3. 3
   Cream sugar and shortening; add yolks.
4. 4
   Sift dry ingredients together.
5. 5
   Add to cream mixture alternating with bourbon.
6. 6
   Dust pecans with flour and set aside.
7. 7
   Beat egg whites until stiff, but not dry.
8. 8
   Fold into batter.
9. 9
   Add drained fruit and floured pecans.
10. 10
    Grease and flour 10-inch tube pan.
11. 11
    Bake in 275° oven 4 hours or until done.
12. 12
    Cool 2 to 3 hours in pan.
13. 13
    Wrap in cloth, wet with bourbon and wrap in foil.
14. 14
    Store in refrigerator at least 1 week.
15. 15
    Make at Thanksgiving and eat at Christmas.