Instructions: Cream butter and sugar; add egg yolks and beat well.

Sift 1 1/2 cups flour, soda, nutmeg, salt and cream of tartar together; add to creamed mixture alternately with bourbon.

Fold in raisins and pecans which have been coated with 1/4 cup flour.

Fold in stiffly beaten egg whites.

Pour into well greased and floured tube pan; decorate top with pecans and cherries as desired.

Bake at 325 degrees 1 hour and 15 minutes or until cake tests done.

Let stand in pan 30 minutes.

Remove from pan and cool on rack covered with waxed paper.

Store in airtight container.

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