1 pound butter or margarine
3 cups sugar
1/2 teaspoon mace
8 eggs, separated, at room temperature
3 cups sifted flour
1/3 cup bourbon
2 jars (8 oz. each), red glaze cherries, finely chopped
4 cups finely chopped pecans
Grease and flour 2 loaf pans (9 x 5 x 3). In a large mixing bowl, thoroughly beat the butter with 2 cups of the sugar and 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 the remaining 1/4 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 of sugar. Continue beating until very stiff. Fold into cake batter. Turn into prepared pans.s Bake in moderate oven (350) for 1-1/4 to 1-1/2 hours or until cake tester inserted in center comes out clean. Place cakes in pan on wire racks to cool for 1 hour. Turn right side up. Cool thoroughly. If cakes are tightly covered and stored in the refrigerator, they will slice beautifully.
Note: Look at cakes after 1 hour. If tops are becoming quite brown, cover loosely with foil and continue baking. Recipe from Mary Albert.