2 c. chopped walnuts or pecans
1 (3 1/2 oz.) jar candied red cherries, quartered
2 c. light or dark raisins
1/2 c. bourbon
3 1/2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
1 1/2 c. butter, softened
2 c. sugar
1 tsp. vanilla extract
7 eggs
1/2 c. bourbon, (refrigerate several days to mellow)

Preheat oven to 350 degrees. Grease and flour well a 10 inch bundt or tube pan. In large bowl, combine walnuts, cherries and raisins with 1/2 cup bourbon; mix well. Let stand at room temperature overnight. Liquid will be absorbed. On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy. Add eggs one at a time, beating well after each. Beat at medium speed 4 minutes. Batter will become thick and fluffy. At low speed, gradually beat in flour mixture until smooth, add to fruit; mix with wooded spoon. Bake in center of oven 1 hour and 10 minutes. When cooled, in small bowl, soak a large piece of cheesecloth on foil and wrap cake.