Bourbon Pound Cake - cooking recipe

Ingredients

1 1/2 c. raisins
3 1/2 c. sifted flour
3/4 c. butter, softened
1/3 c. milk
2 c. candied fruit
1 1/2 tsp. baking powder
1 3/4 c. sugar
1 1/2 c. pecans, chopped
1/3 c. bourbon
3/4 tsp. nutmeg
6 eggs

Preparation

Combine raisins, fruit and bourbon in a bowl; soak several hours.
Grease and flour a 10-inch angel cake tube pan.
Sift flour, baking powder and nutmeg onto waxed paper.
Beat butter and sugar until light and fluffy.
Stir in the flour mixture alternately with the milk, beating until smooth after each addition.
Stir in fruit, bourbon and nuts.
Turn into the pan. Bake in a preheated 300\u00b0 oven for 2 hours and 10 minutes or until top springs back when lightly touched.
Cool in the pan on a rack for 20 minutes.
Remove and cool completely.
Wrap the cake in bourbon soaked cheesecloth and over wrap with foil.
Store in the refrigerator for 3 to 4 weeks.
Frost with glaze, if you wish.