Preheat oven to 225°F (107°C).

Beat egg yolks until light and fluffy.

Cream sugar and shortening together until smooth.

Add beaten egg yolks to the creamed mixture and mix well.

In a separate bowl, combine flour (except 1/2 cup), cinnamon, nutmeg, allspice, and salt.

In a small bowl, add soda to buttermilk and let rise to the top.

Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk and soda mixture.

Mix until just combined.

In a separate bowl, dredge raisins, candied cherries, and pecans in the remaining 1/2 cup of flour.

Add the dredged fruits and nuts to the cake batter and mix well.

In a clean bowl, beat egg whites until stiff peaks form.

Gently fold the beaten egg whites into the cake batter.

Pour the batter into a greased and floured cake pan.

Bake at 225°F (107°C) for 30 minutes.

Increase the oven temperature to 325°F (163°C) and bake for another 1 hour, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Slice and serve.