Southern Whisky Cake

• 3/4 cup butter
• 1 cup sugar
• 3 eggs
• 2 cups unsifted cake flour
• 3/4 teaspoon baking powder
• 1/2 cup bourbon whisky
• 1/4 cup honey
• 2 1/2 cups raisins
• 4 cups pecans
• 1/2 cup chopped candied or crystallized mixed fruits or citron
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• Oil or melted butter for greasing pan

1. Preheat oven to 275 degrees.
2. In mixing bowl cream butter and sugar together and add eggs, one at a time, beating briskly.
3. Blend flour and baking powder in flour sifter and sift over butter mixture.
4. Beat to blend.
5. Add whisky, honey, raisins, pecans, fruit, nutmeg, cinnamon and cloves.
6. Blend well.
7. Lightly oil inside of 8-cup tube pan.
8. Pour batter into pan and smooth over top with spatula.
9. Set the pan on a baking sheet, and place in the oven.
10. Bake about 2 1/4 hours or until cake is nicely browned on top or until internal temperature is about 200 degrees on thermometer.
11. Let stand briefly before unmolding.
12. Wrap in cheesecloth, and douse occasionally with about 1/4 cup bourbon or Cognac.
13. Then store tightly wrapped in the cheesecloth plus aluminum foil.
14. Refrigerate or keep in very cool place until ready to use.

butter, sugar, eggs, cake flour, baking powder, bourbon whisky, honey, raisins, pecans, candied, nutmeg, cinnamon, ground cloves, oil

Taken from cooking.nytimes.com/recipes/1429 (may not work)