Christmas Fruit Pound Cake - cooking recipe

Ingredients

1 1/2 c. raisins
2 c. mixed candied fruits
1/2 c. bourbon
3 1/2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1 tsp. ground nutmeg
1 1/2 c. butter, softened
1 1/2 c. sugar
6 eggs
1/3 c. milk
1 1/2 c. chopped pecans

Preparation

Combine raisins, fruits and bourbon in a bowl; let soak for several hours.
Grease and flour a 10-inch tube pan.
Sift flour, baking powder and nutmeg onto wax paper.
Beat the butter and sugar in a large bowl until smooth.
Beat in eggs until light and fluffy.
Stir in flour mixture, alternating with milk; beat until smooth.
Stir in fruits, bourbon and nuts.
Turn into prepared pan.
Bake at 300\u00b0 for 2 hours, or until top springs back.
Cool for 20 minutes.
Wrap cake in a bourbon soaked cheesecloth, then in foil.
Store in refrigerator 4 to 5 weeks.
Garnish with the chocolate slivers and cherries.