Texas Bourbon Pecan Fruitcake

Texas Bourbon Pecan Fruitcake
Originally uploaded by sandy in seattle

TEXAS BOURBON PECAN FRUITCAKE

2 cups whole red candied cherries
2 cups golden seedless raisins
2 cups bourbon
1# butter, room temperature
2 cups granulated sugar
1# box dark brown sugar
8 eggs, separated
5 cups flour, sifted
1# pecan halves (4 cups)
1 1/2 teaspoon baking powder
3/4 teaspoon salt
4 teaspoons ground nutmeg

Combine cherries, raisins, and bourbon in large bowl. Cover tightly and let stand in refrigerator overnight. Drain fruits, reserving bourbon. Place butter in large bowl and beat until light and fluffy. Add sugars gradually, beating after each addition until thoroughly blended. Add egg yolks and blend well. Stir 1/2 cup flour into pecans, set aside. Sift remaining flour with baking powder, salt and nutmeg. Add 2 cups flour to creamed mixture and mix thoroughly. Add reserved bourbon and remaining flour mixture alternately, beating well after each addition. Beat egg whites until they hold a soft peak and fold them gently into the batter. Add drained fruits and floured nuts to batter, blend thoroughly. Grease and flour 5 loaf pans or 2 small tube pans. Place greased wax paper in bottom of pans. Fill pans to within 1'' from top. Bake in 275 degree oven 2 hours. Cool on rack 3 hours, remove from pans. Wrap in cheesecloth soaked in bourbon; wrap in foil. Let ripen at least 3 weeks.

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