1 1/2 c. raisins
1/3 c. bourbon
1 (8 oz.) container mixed candied fruit
3 1/2 c. flour
1 1/2 tsp. baking powder
3/4 tsp. nutmeg
1 3/4 c. sugar
6 eggs
1 1/2 c. (3 sticks) butter
1/3 c. milk
1 1/2 c. nuts, coarsely chopped

Combine fruit and toss with bourbon. Let stand several hours. Grease and flour a 10-inch tube pan. Sift flour, baking powder and nutmeg onto waxed paper.

Beat butter until soft and fluffy. Add eggs, one at a time, while beating. Stir in flour mixture alternately with milk, beating until smooth after each addition. Stir in fruit and nuts. Turn into prepared pan.

Bake in slow oven (300°F) for 2 hours and 10 minutes until top springs back when lightly pressed. Cool in pan 20 minutes. Turn out onto wire rack and cool completely. Wrap cake in cheesecloth that has been soaked in about 1/3 cup bourbon, then wrap tightly in foil. Store in the refrigerator, resoaking cheesecloth as it dries out (about once a week). Store cake 3 to 4 weeks to develop flavor. Delicious!