Kentucky Bourbon Pecan Cake

Directions

Grease and flour two loaf pans 9×5×3.

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 ¾ cups of the flour alternately with bourbon.

Sprinkle remaining ¼ 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℉ (180℃). for 1¼ to 1½ 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