Irish Whiskey Cake

• 1-1/2 cups (350 ml) chopped walnuts
• 1/2 cup (125 ml) raisins, chopped
• 1/2 cup (125 ml) currants
• 1 cup (225 ml) all-purpose flour
• 1 tsp (5 ml) baking powder
• 1/4 tsp (1 ml) salt
• 1/2 cup (125 ml) butter
• 1-1/2 cups (350 ml) superfine sugar
• 3 eggs,at room tempature
• 1 tsp (5 ml) grated nutmeg
• 1/2 tsp (2 ml) ground cinnamon
• 5 tbsp (70 ml) Irish whiskey
• confectioner's sugar for dusting

1. Preheat the oven to 325 degrees (175 C.).
2. Line the bottom and grease a 9x5 inch loaf pan.
3. Mix the nuts and dried fruit with 2 tbsp (30 ml) of the flour and set aside.
4. Sift together the remaining flour, baking powder and salt.
5. Cream the butter and sugar until light and fluffy.
6. Beat in the egg yolks.
7. Mix the nutmeg, cinnamon and whiskey.
8. Fold into the butter mixture, alternating with the flour mixture.
9. Beat the egg whites until stiff.
10. Fold into the whiskey mixture until just blended.
11. Fold in the walnut mixture.
12. Fill the loaf pan and bake until a skewer inserted in the center comes out clean, about 1 hour.
13. Cool in the pan.
14. To serve, dust with confectioner's sugar.

walnuts, raisins, currants, flour, baking powder, salt, butter, sugar, eggs, nutmeg, ground cinnamon, irish whiskey, dusting

Taken from online-cookbook.com/goto/cook/rpage/000C88 (may not work)