WHISKEY BREAD

8 eggs separated room temperature
3 cups sugar
1 pound butter
1/2 teaspoon mace

3 cups sifted flour
1/3 cup bourbon
16 ounces red glazed cherries (chopped)
2 cups other candied fruit
4 cups (1 pound) chopped pecans

Grease and flour 2 large (9X3) loaf pans.
In a large mixing bowl thoroughly beat the butter with 2 cups of the sugar and the mace until light and fluffy.
Gradually and thoroughly beat in the egg yolks.

Stir in 2 3/4 cups of the flour, alternately with the bourbon.
Sprinkle remaining 1/2 cup flour over cherries and toss.
Stir into cake batter with the pecans.

Beat egg whites until soft peaks form.
Gradually beat in remaining 1 cup sugar; continue beating until very stiff; fold into cake batter.
Turn into the prepared pans.

Bake at 325 degree oven 1 1/4 to 1 1/2 hours or until cake tester comes out clean.

Place cake in pans on wire racks to cool for 1 hour.

Turn out on wire racks, right sides up to cool thoroughly.
If cakes are tightly covered and stored in to refrigerator, they will slice nicely.
                                                                                                                                        Source: Shirley Groomer