Kentucky Bourbon Pecan Cake

1 lb Butter
3 c All-purpose flour
9 Eggs; separated
2 Jars Red glace cherries; 8 o finely chopped
4 c Chopped pecans
2/3 ts Mace
3 c Sugar
1/3 c Bourbon

Grease and flour two loaf pans 9 x 5 x 3. In a large mixing bowl thoroughly beat the butter with 2 cups of the sugar and the mace until light and fluffy.

Gradually beat in the egg yolks, stir in 2 3/4 cups of the flour alternately with bourbon. Sprinkle remaining 1/4 cup flour over cherries and toss. Stir into cake batter along with pecans. Beat egg whites until soft peaks form; gradually beat in remaining 1 cup sugar, continue beating until very stiff. Fold into cake batter and turn into pans. Bake 350 for 1 1/4 to 1 1/2 hours or until cake tester comes out clean. Turn out on wire rack. Turn right side up. Cool well. Wet a cheesecloth in bourbon and wrap around the cake and store in a cool place. Will keep for 1 month Pat Dwigans

Kentucky Bourbon Pecan Cake printer friendly version located here. (Just the recipe. Nothing else.)
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