2 c. chopped walnuts or pecans
1 jar (3 1/2 oz.) candied red cherries, quartered
2 c. light or dark raisins
1/2 c. bourbon
3 1/2 c. sifted all-purpose flour (sift before measuring)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
1 1/2 c. butter or regular butter, softened
2 c. sugar
1 tsp. vanilla extract
7 eggs
1/2 c. bourbon

Preheat oven to 350 degrees. Grease and flour well a 10 inch kuchen, bundt or tubed pan. In large bowl, combine walnuts, cherries and raisins with 1/2 coup bourbon; mix well. Let stand at room temperature several hours or overnight - liquid will be absorbed.

On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy. Add eggs, one at a time, beating well after each addition.

Beat at medium speed 4 minutes, occasionally scraping side of bowl and guiding batter into beaters with rubber scraper. Batter will become thick and fluffy and lighter in color. At low speed, gradually beat in flour mixture until smooth.

Add to fruit, mix with wooden spoon to combine well. Turn into prepared pan; smooth top with spatula. Bake in center of oven for 1 hour and 20 minutes in kuchen pan; 1 hour and 15 minutes in bundt pan; 1 hour and 10 minutes in tube pan.

Cake tester inserted in center should come out clean. Cool in pan or wire rack 20 minutes. Use small spatula to loosen cake pan or wire rack 20 minutes. Use small spatula to loosen cake around inside; invert on wire rack; cool completely. In small bowl, soak a large piece of cheesecloth in 1/2 cup bourbon.

Stretch cheesecloth on large piece of foil. Place cake in center. Wrap cake in cheese cloth; then wrap in foil. Refrigerate several days to mellow. (Will keep several weeks in refrigerator.) To serve, slice thinly; let warm to room temperature.