Combine cherries, dates & bourbon in large mixing bowl; cover tightly & refrigerate overnight. Drain fruit & reserve liquid. Beat butter on medium speed until fluffy; add sugars & blend. Add egg yolks & blend well. Add 1/2 cup flour to pecans. Sift remaining flour with baking powder, salt & nutmeg; add flour & liquid alternately to creamed mixture, fold in beaten egg whites, add drained fruits & floured pecans. Grease loaf pans, add waxed paper to bottom. Fill to 1 inch from top. Bake at 275 until done. Cool 3-4 hours. Wrap cake in cheese cloth saturated in bourbon, then in foil wrap. Store in refrigerator or freezer. Makes 2-3 loaves. MRS D.A. (YVONNE) GREENE From the
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 858 (49%)|
|Amt Per Serving||% DV|
|Total Fat 95.4g||127 %|
|Saturated Fat 23.9g||120 %|
|Monounsaturated Fat 44.3g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 591mg||182 %|
|Sodium 392.9mg||14 %|
|Potassium 835.6mg||22 %|
|Total Carbohydrate 198.5g||58 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 187.3g|
|Protein 28.9g||41 %|
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Calories per serving: 1765
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