Ingredients

1 pound candied cherries, chopped
1 pint bourbon
2 C. granulated sugar
6 egg yolks, beaten
1 pound chopped walnuts
1 tsp. ground cinnamon
Pinch allspice
1 tsp. baking powder
1/2 pound golden raisins
1/2 pound chopped dates
1-1/2 C. butter, softened
1 C. light brown sugar
5 C. sifted flour
1 tsp. ground nutmeg
6 egg whites, stiffly beaten

Cooking Instructions

Soak the fruit in bourbon in a bowl a couple of days before you plan to make cake. Cream butter and sugars until fluffy; add egg yolks, and beat well. Stir in the fruit and bourbon. Combine the flour, spices and baking powder to cream mixture, mix well. Gently fold in egg whites. Gently fold in nuts. Pour batter in 10-inch tube or bundt pan, greased and floured. Bake in pre-heated 275 oven for 3-1/2 hours. Test for doneness by inserting toothpick gently into center of cake. Cake is done when toothpick comes out clean. Wrap in a bourbon soaked cheesecloth when cold then in foil. Age for at least 2 weeks, before cutting.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)