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Pecans (Chopped) (save some of the whole pecan halves to decorated top of cake)
1 ounce
Rose Water (2 tablespoons)
1 tbsp
Cinnamon
1tbsp
Mace
1 tbsp
Nutmeg
1/2 pint
Whiskey
Cooking Directions:
1.
Cream the butter, added the sugar and the well-beaten egg yolks. Mix the spices in the rose water. Use some of the flour to flour the fruit. Add creamed mixture with the fruit and nuts, flour and whiskey and the rose water. Fold in the beaten egg whites last.
2.
Bake in a slow oven (250 degrees) for about 4 hours.
3.
After cake is completely cool, store in a tight container for at least a month before cutting.
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