1 c. butter
4 eggs
3/4 tsp. baking powder
1 1/2 c. honey
4 c. pecans, chopped
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. sugar
2 c. flour
1/2 c. Irish whiskey
1 1/2 c. raisins
1 c. candied fruit, chopped
1/2 tsp. cinnamon

Cream butter until light. Add sugar; mix well. Beat eggs, whiskey and honey together. Add to butter and mix well. Sift flour, baking powder, nutmeg, cinnamon and salt. Rinse raisins in hot water, dry well. Add 1/2 flour mixture to creamed mixture and blend well. Add raisins, fruit, pecans and remaining flour mixture; mix well. Pour batter into well greased bundt pan. Bake in preheated oven for 2 hours.

Cool briefly; unmold. Cool completely. Wrap cake in cheesecloth. Douse cake with 1/4 cup or more of Irish whiskey. Wrap in foil and then put in an air tight container. Store in refrigerator for at least 3 days before serving.