Christmas Fruit Pound Cake

• 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

1. Combine raisins, fruits and bourbon in a bowl; let soak for several hours.
2. Grease and flour a 10-inch tube pan.
3. Sift flour, baking powder and nutmeg onto wax paper.
4. Beat the butter and sugar in a large bowl until smooth.
5. Beat in eggs until light and fluffy.
6. Stir in flour mixture, alternating with milk; beat until smooth.
7. Stir in fruits, bourbon and nuts.
8. Turn into prepared pan.
9. Bake at 300u0b0 for 2 hours, or until top springs back.
10. Cool for 20 minutes.
11. Wrap cake in a bourbon soaked cheesecloth, then in foil.
12. Store in refrigerator 4 to 5 weeks.
13. Garnish with the chocolate slivers and cherries.

raisins, mixed candied fruits, bourbon, flour, baking powder, ground nutmeg, butter, sugar, eggs, milk, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354750 (may not work)