Best Fruitcake

I am not a big fan of fruitcakes, but I do like this one..

You may use a 10 inch tube pan (leaves hole in the middle) or two 9 x 5 x 3-inch loaf pans. Be sure to fill pan(s) only 3/4 full. Also, pans must be well greased or cake will stick and be difficult to remove.

You may substitute water for the bourbon if desired. However, be aware that the alcohol burns off during cooking. There is no significant alcohol actually in the cake. The bourbon only adds flavor. If you object to alcohol you may skip it.

 4 cups of flour, sifted

 1 teaspoon of baking powder

 4 teaspoons of nutmeg

 2 teaspoons of cinnamon

 1 cup of butter or margarine (softened)

 2 cups of sugar

 1/2 teaspoon salt

 1/2 Cup brown sugar

 6 Whole Eggs

 1/2 cup of bourbon (you may substitute water)

 4 cups of pecans, coarsely chopped

 1 pound of seeded Light Raisins

 1/2 cup of candied Cherries; Green and red

Grease and flour two 9 x 5 x 3-inch loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside. Or you may use a well greased 10" tube pan.
 Sift flour, baking powder, cinnamon, salt and nutmeg together.
 In a separate large bowl, combine butter and sugar, cream until fluffy. Add brown sugar and mix well.
 Beat in eggs, one at a time.
 Add dry ingredients (from step 2) alternately with bourbon (or water). Stir in nuts, raisins and cherries.
 Turn mixture into well greased pan(s).
 Bake at 300 degrees F. for 2 hours or until toothpick or knife inserted in center of cake comes out clean, i.e. not moist.
 Remove from oven and let stand in pan for 20 minutes. Remove from pan and cool on rack.
 If you wish, sprinkle top with bourbon and powdered sugar when it has cooled. Note that this will add alcohol to the cake but it will also help keep the cake from drying out.
 Wrap in foil or put in container. Keeps well.