1 pound unsalted butter
3 cups all-purpose flour
9 eggs; separated
2 8-ounce jars red glace cherries; finely chopped
4 cups Pecan Valley Pecan Pieces
⅔ teaspoons mace
3 cups granulated sugar
⅓ cup bourbon1. Preheat oven to 350ºF.
2. Grease and flour two 9-inch-by-5-inch-by-3-inch loaf pans.
3. In a large mixing bowl thoroughly beat the butter with 2 cups of the sugar and the mace until light and fluffy.
4. Gradually beat in the egg yolks, stir in 2¾ cups of the flour alternately with bourbon. Sprinkle remaining ¼ cup flour over cherries and toss. Stir into cake batter along with pecans.
5. 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.
6. Bake in preheated oven for 1¼ to 1½ hours or until toothpick inserted in center comes out clean.
7. Turn out on wire rack. Turn right side up. Cool well. Wet cheesecloth in bourbon; wrap around the cake, and store in a cool place. Will keep for 1 month
3 cups all-purpose flour
9 eggs; separated
2 8-ounce jars red glace cherries; finely chopped
4 cups Pecan Valley Pecan Pieces
⅔ teaspoons mace
3 cups granulated sugar
⅓ cup bourbon1. Preheat oven to 350ºF.
2. Grease and flour two 9-inch-by-5-inch-by-3-inch loaf pans.
3. In a large mixing bowl thoroughly beat the butter with 2 cups of the sugar and the mace until light and fluffy.
4. Gradually beat in the egg yolks, stir in 2¾ cups of the flour alternately with bourbon. Sprinkle remaining ¼ cup flour over cherries and toss. Stir into cake batter along with pecans.
5. 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.
6. Bake in preheated oven for 1¼ to 1½ hours or until toothpick inserted in center comes out clean.
7. Turn out on wire rack. Turn right side up. Cool well. Wet cheesecloth in bourbon; wrap around the cake, and store in a cool place. Will keep for 1 month
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