Preheat oven to 250° F. Cut a piece of parchment paper or waxed paper to fit the bottom of a 10-inch round tube pan (Angle Food Cake pan). Lightly grease the tube pan, then place the waxed paper on the bottom and lightly grease the paper too. Set aside.
In a medium bowl combine 1 cup of flour with the cherries, nuts and dates. Set aside.
In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy. In a small bowl, whisk the egg yolks until smooth. Add the egg yolks and salt to the butter and sugar mixture and blend just until incorporated. Add 1 cup of flour and then ½cup of the bourbon. Repeat alternating between the bourbon and flour, ending with the last cup of flour. Blend on low until incorporated. Scrape down the sides of the bowl with a rubber spatula and beat just until blended. Fold in the fruit and nuts using a wooden spoon With clean beaters in a clean small bowl, beat the egg whites until medium stiff peaks form. Fold the egg whites into the bourbon batter and gently combine with a wooden spoon until no more egg white is showing.
Pour the batter into the prepared tube pan. Place a small pan of water on the lowest rack of the oven and bake the cake for 3 ½ hours.
Cool the cake for at least 30 minutes in the pan then transfer to a rack to cool. Once cool, wrap the cake with bourbon soaked cheesecloth and store in the refrigerator in an airtight container. Every day or two sprinkle the cheesecloth with a tablespoon or more of bourbon to keep it moist. Be sure to sprinkle the bourbon all around the cake top, and sides. Allow the cake to rest for a week or two, or three before serving.
Use a good quality bourbon that you enjoy drinking. Recipe from my grandmother