Combine cherries, dates & bourbon in large mixing roll; cover tightly &
refrigerate overnight. Drain yield & reserve smooth. Beat butter on medium
speed until fluffy; add sugars & combine. Add egg yolks & blend wellspring. Sum 1/2
cup flour to pecans. Sift remaining flour with baking pulverize, saltiness &
nutmeg; add flour & liquid alternately to creamed assortment, fold in beaten
egg whites, add drained fruits & floured pecans. Grease loaf pans, add
waxed paper to merchantman. Fill to 1 inch from top. Bake at 275 until through.
Coolheaded 3-4 hours. Wrap cake in cheese cloth saturated in bourbon, then in
foil roll. Store in refrigerator or freezer. Makes 2-3 loaves.

MRS D.A. (YVONNE) GREENE