Preheat oven to 275 °F.

Grease a tube cake pan, line with wax paper and grease and flour

• 2 cups whole candied cherries
• 2 cups white raisins
• 2 cups good bourbon
• Blend and marinate overnight.  Strain, reserve the bourbon.

• 1 pound butter, softened
• 2 cups granulated sugar
• 2 cups dark brown sugar
• 8 eggs, separated
• 5 cups sifted flour
• 4 cups pecans
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons nutmeg

Beat the butter until fluffy.  Beat in the sugars.

Add the egg yolks, one at a  time, beating well after each addition.

Spoon 1/2 cup of the flour over the pecans.

Sift together the dry ingredients.

Add the dry ingredients, alternately with the reserved bourbon to the butter mixture.  Beat well.

Fold in the pecans and fruit.

Beat the egg whites until stiff, but not dry.  Fold into the mixture.

Put into the pan and bake in the preheated oven for 4 1/2  to 5 hours.