2 tsp. nutmeg
1/4 cup whiskey
1 lb. pecans, coarsely chopped
1/2 lb. raisins
1 1/2 cups all-purpose flour, divided
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
5 eggs
1 tsp. cream of tartar
1/4 tsp. baking soda
1/8 tsp. salt

Preheat oven to 325°F.

Stir together pecans, raisins and 1/4 cup flour; set aside.

In large bowl of mixer cream butter and sugar until fluffy. Add eggs, one at a time, beating mixture well after each egg. Fold in remaining 1 1/4 cups of flour, cream of tartar, baking soda, salt, nutmeg/whiskey mixture, and pecan/raisin/flour mixture until well combined. Spoon into greased and floured 10-inch tube pan.

Bake at 325°F for 1 hour and 15 minutes or until cake pulls away from sides of pan. Let stand in pan for 30 minutes after baking. Then remove from pan and completely cool on wire rack... Store cake in an airtight container.

!!! ENJOY !!!!

Submitted by: Peggy W. & LouAnn Y.