1/2 c. butter
1 c. sugar
3 eggs, beaten
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/4 c. milk
1/4 c. molasses
1/4 tsp. baking soda
1 lb. seedless raisins
2 c. chopped pecans
1/4 c. bourbon whiskey

Cream butter and sugar, then add beaten eggs. Mix together the flour, baking powder, salt, and nutmeg; add it to butter mixture. Add the milk. Put soda in molasses and mix. Combine all and mix. Then add raisins, nuts, and whiskey. Pour into a greased and floured loaf pan and bake at 300 degrees for 2 hours.

This cake will keep practically forever, wrapped in foil in your refrigerator. It gets better and better too, if you buck it up once in a while by stabbing it with an ice pick and injecting a little more whiskey with an eye dropper.