Kentucky Bourbon Pecan Cake

1. Greasei 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.
2. Gradually beat in the egg yolks, stir in 2 3/4 cups of the flour alternately with bourbon.
3. Sprinkle remaining 1/4 cup flour over cherries and toss.
4. Stiri into cake batter along with pecans.
5. Beat egg whites until soft peaks form; gradually beat in remaining 1 cup sugar, continue beating until very stiff.
6. Foldi into cake batter and turn into pans.
7. Bakei 350 for 1 1/4 to 1 1/2 hours or until cake tester comes out clean.
8. Turn out on wire rack.
9. Turn right side up. Cool well.
10. Wet a cheesecloth in bourbon and wrap around the cake and store in a cool place.
11. Will keep for 1 month Pat Dwigans -----.