4 c. sifted flour
1 tsp. baking powder
4 tsp. ground nutmeg
1 c. butter
2 c. sugar
6 eggs
4 oz. bourbon, about
4 c. coarsely chopped pecans
1 lb. dark raisins
1/2 lb. candied cherries, sliced or chopped
Powdered sugar

Sift together flour, baking powder and nutmeg. Cream butter well, then gradually add sugar and continue to cream until fluffy. Beat in eggs, 1 at time.

Add sifted dry ingredients alternately with bourbon. Stir in nuts, raisins and cherries. Turn batter into well greased 10-inch tube pan lined on bottom with wax paper.

Bake at 300 degrees for 2 hours, or until cake tester inserted near center comes out clean. If top begins to brown before cake is done, cover loosely with foil. Remove cake from oven and let stand 10 to 15 minutes, then turn out onto rack to cool completely.

When cool, sprinkle with additional bourbon and wrap. Use more bourbon if fragrant cake is desired. Let cake mellow 1 week or longer for best flavor. Sprinkle with sifted powdered sugar before slicing. Makes about 16 servings.