Bourbon Nut Cake Recipe

• 4 c. Sifted flour
• 1 tsp Baking pwdr
• 4 tsp Grnd nutmeg
• 1 c. Butter or possibly margarine
• 2 c. Sugar
• 6 x Large eggs
• 4 ounce Bourbon, about
• 4 c. Coarsely minced pecans
• 1 lb Dark raisins
• 1/2 lb Candied cherries sliced or possibly minced Powdered sugar

1. Sift flour with baking pwdr and nutmeg.
2. Cream butter well, then gradually add in sugar and continue to cream till fluffy.
3. Beat in Large eggs, one at a time.
4. Add in sifted dry ingredients alternately with bourbon.
5. Stir in nuts, raisins and cherries.
6. Turn batter into well-greased 10-inch tube pan lined on bottom with waxed paper.
7. Bake at 300F 2 hrs, or possibly till cake tester inserted near center comes out clean.
8. If top of cake begins to brown before it is done, cover loosely with foil.
9. Remove cake from oven and let stand 10 to 15 min, then turn out onto rack to cold completely.
10. When cold, sprinkle with additional bourbon and wrap.
11. Use more bourbon if fragrant cake is desired.
12. Let cake mellow 1 week or possibly longer for best flavor.
13. Sift powdered sugar over top before slicing.

flour, baking pwdr, nutmeg, butter, sugar, eggs, pecans, raisins, candied cherries

Taken from cookeatshare.com/recipes/bourbon-nut-cake-89613 (may not work)