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1
In medium size bowl, mix cherries, raisins and bourbon.
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2
Cover and refrigerate for 8-24 hour.
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3
Grease and flour 12 cup fluted tube pan.
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4
Heat oven to 325 degrees.
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5
Drain fruits, reserving bourbon.
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6
In small bowl, toss 1/4 flour and pecans.
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7
In medium size bowl, mix remaining 2 1/4 cups flour with nutmeg, baking powder and salt.
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8
In large bowl with electric mixer at high speed, beat butter until light and fluffy.
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9
Add sugar, 1/2 cup at a time, beating well after each addition.
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10
Add eggyolks, one at a time, beating well after each addition.
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11
Beat in 1 cup flour mixture.
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12
With mixer at medium speed, add 1/4 cup reserved bourbon alternately with remaining 2 cups flour mixture, beating well each addition.
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13
Batter will be thick.
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14
In another large bowl with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted.
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15
Stir about 1/4 beaten egg whites into batter and fold in remaining egg whites.
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16
Fold in cherries, raisins and nuts.
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17
Turn batter into prepared pan and bake about 1 1/2 hours or until toothpick inserted comes out clean.
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18
Remove cake from pan and brush remaining reserved bourbon.
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19
Drizzle glaze down sides.
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20
Cut candied cherries and pecans into quarters and garnish cake.
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21
NOTE: For stronger bourbon flavor, saturate piece of cheesecloth with additional bourbon.
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22
Wrap cake in cheesecloth then with foil or plastic wrap.
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23
Store in refrigerator in tightly covered container for 2-3 weeks.
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24
Unwrap cake, place on serving platter.
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25
Drizzle with glaze and garnish as desired.
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26
CONFECTIONER'S SUGAR GLAZE: In a small bowl, beat 1 cup confectioner's sugar, 4 tsp milk and 1/4 tsp vanilla extract until smooth.
