Bourbon Fruitcake

prep time:: 0 couple of hours-overnight
total time:: 0 couple of days-weeks

Makes 5 loafs

Fruit cake is a tradition for Christmas. Many shy away from fruit cake, but not this one, as it is marinated in bourbon for 4-6 weeks before Christmas, making this a very delectable and special cake.

ingredients

2 cups red candied cherries (can substitute dried fruit)
2 cups of golden seedless raisins
1 lb. butter room temp
2 cups of bourbon
2 cups granulated sugar
l lb. of brown sugar
8 eggs separated
5 cups sifted flour
1 lb. pecan [or walnut] halves (4 cups)
1 1/2 tsp. baking powder
3/4 tsp. salt
3 tsp. ground nutmeg

directions

1
Combine cherries, raisins, bourbon into large bowl. Cover tightly and refridgerate overnight. Drain fruit and reserve bourbon. Place butter in a large bowl and beat until light and fluffy. Add sugars gradually, beating after each addition until thoroughly blended. Add egg yolks and blend well.
2
Stir half cup of flour into nuts and sift remaining flour with baking powder, salt, and nutmeg. Add 2 cups of flour mixture and mix thoroughly. Add reserved bourbon and remaining flour mixture alternatively, beating well after each addition.
3
Beat egg whites until they hold a soft peak and fold them into batter. Add drained fruit and floured nuts to batter and blend.
4
Grease and place wax paper into five loaf pans. Fill pans to within one inch of top.
5
Bake at 275 degrees for about 2 hours, or until toothpick inserted into center comes out clean. Cool on rack three hours. Wrap in cheesecloth saturated with more bourbon. Wrap in foil or plastic and refridgerate to ripen at least 3 weeks. Re-moisten cloth with bourbon as it dries out. For longer mellowing wrap and store in airtight container in cool place, fridge or freezer. Re-moisten cloth with bourbon anytime container is opened or occasionally if seal is not securely airtight.