Bake at 300 degrees for 2 hours and 10 minutes. Makes 12 servings at 87 cents each.

1 1/2 c. raisins
2 c. mixed candied fruits
1/3 c. bourbon
3 1/2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. ground nutmeg
1 1/2 c. (3 sticks) butter, softened
1 3/4 c. sugar
6 eggs
1/3 c. milk
1 1/2 c. chopped pecans

1. Combine raisins, fruits and bourbon in a medium-size bowl. Let soak several hours.

2. Grease and flour a 10 inch angel cake tube pan. Sift flour, baking powder and nutmeg onto wax paper.

3. Beat butter and sugar in a large bowl with electric mixer until smooth. Beat in eggs until light and fluffy.

4. Stir in flour mixture alternately with milk, beating until smooth after each addition. Stir in fruits, bourbon and nuts. Turn into prepared pan.

5. Bake in preheated slow oven (300 degrees) for 2 hours and 10 minutes or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack 20 minutes. Remove from pan; cool completely.

6. Wrap cake in bourbon-soaked cheesecloth; overwrap in foil. Store in refrigerator 3 to 4 weeks, resoaking cloth as necessary. Decorate with marzipan rolled to fit top; garnish with chocolate leaves and marzipan oranges, if you wish.