---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 2 Servings
       1 lb Butter
       3 c  All-purpose flour
       9    Eggs; separated
       2    Jars Red glace cherries; 8 o
            -finely chopped
       4 c  Chopped pecans
     2/3 ts Mace
       3 c  Sugar
     1/3 c  Bourbon
   Grease and flour two loaf pans 9 x 5 x 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 3/4 cups of
   the flour alternately with bourbon. Sprinkle remaining 1/4 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 for 1 1/4 to 1 1/2 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
   Pat Dwigans