Big Mama's Fruitcake(Shreveport, Louisiana) 

1 C butter
2 C sugar
6 eggs, separated
4 C flour (save 1 C for flouring the fruit)
2 tsp baking powder
Pinch of salt
1 C good Kentucky bourbon
2 tsp freshly-grated nutmeg
2 tsp vanilla
1 lb. candied cherries
1 lb. pitted dates
1 lb. raisins
1 lb. pecans
1/2 lb. English walnuts
1 lb. candied pineapple

-Cream butter thoroughly, then add sugar gradually.  Beat until light and fluffy.  Beat in egg yolks one at a time.  Sift and measure three cups flour;  resift three times with the baking powder and salt.  Add alternately (flour first and last) with the whiskey.  Add nutmeg and vanilla.
-Flour fruit with remaining cup of flour (sifted) and fold into the batter.  As this needs a very large container, you can use a roasting pan, and use your hands to mix the fruit into the batter thoroughly.  Finally, fold in egg whites, which have been beaten stiff but not dry. 
-Put batter into tube, loaf, and other deep pans, greased and lined with waxed paper.  Bake at 275 degrees for 2 or more hours.  Test with a toothpick or clean broom straw for doneness of batter;  you do not want cake to be too dry!
Makes wonderful Christmas presents
Yield:  1 large and 2 small cakes