tins or 9- by 5- by 3-inch loaf pans, line the bottom and sides with parchment paper or greased pieces of brown paper bag, grease again, and dust with flour.

To make the batter: Sift together the flour, nutmeg, baking powder, and salt. In a very large bowl, beat the butter on low speed until smooth, about 2 minutes. Increase the speed to medium, gradually add the sugars, and beat until light and fluffy, about 5 minutes. Beat in the egg yolks, one at a time. Add the vanilla and, if using, zest. Add the flour mixture in 3 stages alternately with the reserved 1 cup bourbon, beginning and ending with the flour mixture.

In a large bowl, beat the egg whites on low speed until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes. Fold 1/4 of the whites into the batter, then gently fold in the remaining whites. Stir in the fruit and nut mixture. Pour into the prepared pan, tapping to remove any air pockets, but do not pack down.

Bake, rotating the pan every 45 minutes or so, until a wooden tester inserted in the center comes out clean or the internal temperature registers 200 to 208circF on an instant-read thermometer, about 31/2 to 4 hours for a 10-inch tube pan, 3 hours for springform pans, 21/4 hours for 8-inch tube pans, and about 2 hours for loaf pans. Place on a wire rack and let cool in the pan, at least 2 hours.

Remove the cake from the pan. The taste and texture improves as the cake ages. You can wrap the cake airtight and place in the refrigerator for 2-3 days or freeze for up to 4 months. To age the cake wrap it in a cloth or double layer of cheesecloth dampened with bourbon, place in an airtight container or wrap in heavy duty aluminum foil, and rest in a cool, dry place for at least 2 weeks.

Annual Dues Information

NOTICE: the year listed immediately after your address label indicates the year through which your membership dues are paid. Please note that dates highlighted in pink indicate that your KNGA membership is past due. Please renew your membership. Thanks!

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