Bourbon Pecan Cake

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

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.

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