Strawberry Blonde Cake

• 1 1/2 cups pecans, coarsely chopped
• 1 cup dried currant
• 1 tablespoon nutmeg
• 1/2 1/2 cup whiskey or 1/2 cup sherry wine
• 1 cup butter (if using margarine, not spread or tub product) or 1 cup margarine, softened (if using margarine, not spread or tub product)
• 1 1/2 cups granulated sugar
• 5 eggs
• 1 1/4 cups flour
• 1 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup pitted dates, chopped
• 1/2 cup strawberry preserves (use a good quality)
• 1/4 cup candied citron peel, finely diced

1. The day before making the cake, stir pecans, currants, nutmeg and liquor together; cover and let stand overnight.
2. Preheat oven to 325F and grease and flour a 12 x 8 baking pan.
3. Cream butter and sugar together until fluffy.
4. Add eggs, one at a time, beating well after each.
5. Sift dry ingredients together.
6. Fold flour mixture and remaining ingredients into batter until well blended.
7. Bake for 50 to 60 minutes or until cake pulls slightly away from edges of the pan.
8. Cool in pan.
9. Brush with additional liquor, if desired.
10. Store in an airtight container.

pecans, currant, nutmeg, whiskey, butter, sugar, eggs, flour, cream of tartar, baking soda, salt, dates, strawberry preserves, candied citron peel

Taken from www.food.com/recipe/strawberry-blonde-cake-143159 (may not work)