Bourbon Fruit & Nut Cake

Author

Unknown

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Recipe

Measurements	Ingredients
1 Cup	Butter
2 Cups	Sugar
6	Eggs
3 Cups	Flour (for batter)
$\frac{1}{2}$ Teaspoon	Salt
1 Cup	Whiskey (or Bourbon)
$\frac{1}{4}$ Cup	Flour (for dusting fruit/nuts)
1 Pound	Pecans, Coarsely Chopped
1 Pound	Maraschino Cherries
1 Pound	White Currants (or Golden Raisins)
1 Pound	Raisins
$\frac{1}{4}$ Cup (Optional)	Whiskey (or Bourbon, for aging)
Optional	Powdered Sugar Icing

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Instructions

1. Preheat oven to 325°F (160°C).
2. Grease and flour a tube pan. Line the pan with wax paper.
3. Cream 1 cup butter and 2 cups sugar together until light and fluffy.
4. Add 6 eggs, one at a time, beating well after each addition.
5. In a separate bowl, combine 3 cups flour with $\frac{1}{2}$ teaspoon salt.
6. Alternately add the flour mixture and 1 cup whiskey (or bourbon) to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
7. In a large bowl, combine 1 pound coarsely chopped pecans, 1 pound maraschino cherries, 1 pound white currants (or golden raisins), and 1 pound raisins.
8. Sprinkle $\frac{1}{4}$ cup flour over the fruit and nuts and toss to coat them lightly.
9. Stir the floured fruit and nuts into the batter by hand.
10. Pour the batter into the prepared tube pan.
11. Bake for two hours, or until a wooden skewer inserted into the center comes out clean.
12. (Optional) After baking, while the cake is still warm, sprinkle with $\frac{1}{4}$ cup whiskey (or bourbon).
13. Age for two days or more before serving to allow flavors to meld.
14. (Optional) The cake may also be glazed with powdered sugar icing before serving.

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