Rum Cake

Directions

1. Combine cherries, raisins and rum. Cover and let stand overnight.
2. Preheat oven to 275F. Grease 10-inch bundt cake pan lined with greased waxed paper or baking parchment.
3. Drain fruits; reserve rum.
4. Cream butter and sugars together until light and fluffy. Add yolks and beat well. Set aside.
5. Combine 1/2 cup flour, nutmeg, baking powder and pecans. Add flour and rum alternately to butter mixture, beating well. Set aside.
6. Beat egg whites until stiff. Fold into flour mixture.
7. Fold soaked fruits and pecan-flour mixture into batter. Put into pan.
8. Bake at 275F for 3-1/2 hours. Cool. Remove from pan.
9. Fill center of cake with cheesecloth saturated with rum. Wrap tightly. Store in tightly closed container in cool place.