2 c. flour
2 tsp. baking powder
1/2 c. butter, softened
1 c. sugar
4 eggs, beaten
1 tsp. freshly grated nutmeg
1/2 tsp. salt
1/2 c. blended whiskey
1 c. raisins, chopped
2 c. pecans, coarsely chopped

In bowl, toss flour with baking powder to combine; set aside. Cream butter and sugar until fluffy; beat in eggs one at a time; add nutmeg and salt. Add flour mixture alternately with whiskey, reserving 1/4 cup of the flour mixture. Blend well after each addition. Combine raisins and pecans; toss with reserved flour and fold into batter. Grease generously and lightly flour an 8 x 8-inch baking pan. Pour in batter and bake in moderately slow (325 degree) oven about 1 hour, until cake is firm to the touch. Cool in pan, serve in squares. Makes 9 servings.