Mother's Fabulous Pecan Cake (Groom's Cake)

12 Servings
(There is a story included with this recipe which I will repeat below - there is no author listed to credit).
When we had this rich cake, made of our delicious native Alabama pecans, we did not serve any other dessert. Mother put the two layers together with raspberry jam-with sometimes a tablespoon or two of rum or whisky added. Occasionally, she frosted it with 1 cup whipped cream, sweetened with 2 tablespoons powdered sugar and flavored with 1/2 teaspoon vanilla. Or she served it with a French-chocolate frosting-the creamiest, richest frosting I've met before or since. The cake could be put together with this frosting and the jam omitted, but the frosting recipe would have to be doubled. I add baking powder to my cake, as it is lighter this way; but Mother never did. That is the only change I made.
You might like to serve this pecan cake for Christmas instead of the usual fruitcake, as we did.

6 eggs
1 cup sugar
1/2 orange, juice and grated rind
1/2 lemon, juice and grated rind
2 tablespoons sherry
2 tablespoons bread crumbs
1/2 pound shelled pecans, ground
1/8 teaspoon salt
1/2 teaspoon baking powder
1 cup raspberry jam to put between layers
Separate eggs. Sift sugar, and add to well-beaten yolks. I use an electric mixer; but if you haven't one, you'll have to have a strong right arm. Add fruit juices, rind, sherry, bread crumbs, and ground nuts, stirring to make a smooth mixture. Fold in whites, well beaten with salt. Sift baking powder over the batter, and fold in, mixing well. Divide batter evenly, and spoon into two greased, floured, 9-inch layer-cake pans. Bake in a moderate oven, 350 F., until layers just test done - 25 to 30 minutes. Do not cook dry. Remove from oven, and loosen edges with a dull knife. Turn pans upside down over a cake rack, and let layers slip out. Cool layers before putting them together with the jam and frosting.