Bourbon-Infused Fruit Cake

Preheat the oven to its optimal temperature of 275 degrees Fahrenheit (equivalent to 135 degrees Celsius).

Next, prepare the tube pan by coating it with a non-stick substance and lining its base with parchment paper for easy removal.

Submerge raisins and cherries in 2 cups of a strong, aged liquor for an extended period of 48 hours. Before proceeding with the cake preparation, carefully drain the liquid and reserve it for later use.

In a separate container, combine flour, nutmeg, and baking powder. Set this mixture aside for later incorporation.

In a small bowl, combine softened butter with granulated sugar. In another small bowl, blend egg yolks with brown sugar until they reach a light and airy consistency.

In a large bowl, merge the two sugar mixtures from earlier. Blend them together until they are well combined.

Gradually add the flour mixture to the sugar mixture, alternating with the reserved liquor in three stages. Mix each addition thoroughly.

Add the soaked fruit to the mixture and fold it in gently. Incorporate nuts into the batter as well.

In a separate container, whip egg whites until they become stiff and maintain their structure. Fold the whipped egg whites into the batter until it is evenly distributed. Pour the mixture into the prepared tube pan.

Bake the cake in a preheated oven until a toothpick inserted into its center comes out clean, taking approximately 4 to 5 hours. Note that oven temperatures can vary, so the actual time may be longer.

Remove the cake from the oven and allow it to cool for 15 minutes before turning it out of the pan. When almost completely cool, brush the sides and inside of the cake heavily with the reserved liquor. Wrap the cake in a cheesecloth soaked in bourbon, then cover it with plastic wrap. Refrigerate the cake overnight and re-saturate it again with bourbon before covering it with plastic wrap and foil. Store the cake in a cool, dry place for at least 2 weeks before serving.