A Cake for all Seasons

Author

Unknown

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Recipe

Measurements	Ingredients
2 Cups	Chopped Walnuts or Pecans
1 3 1/2 Ounce Jar	Candied Red Cherries, quartered
2 Cups	Light or Dark Raisins
1 Cup	Bourbon, divided
3 1/2 Cups	Sifted All Purpose Flour
1 1/2 Teaspoon	Baking Powder
1/2 Teaspoon	Salt
1 Teaspoon	Nutmeg
1 1/2 Cups	Butter or Margarine, softened
2 Cups	Sugar
1 Teaspoon	Vanilla
7	Eggs
	Flour
	Cheese Cloth

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Instructions

1. On large bowl, combine nuts, cherries, raisins, and 1/2 cup bourbon; mix well.
2. Let stand at room temperature overnight or several hours, for liquid to absorb.
3. Grease and flour 10” Bundt or Tube pan.
4. Sift Flour, Baking Powder, salt, and nutmeg. Set aside.
5. In large mixer bowl, beat butter, sugar, and vanilla until light and fluffy.
6. Add eggs one at a time, beating well. Beat at medium speed for 4 minutes.
7. Add batter to fruit mixture and mix well with a wooden spoon. Combine well.
8. Turn into prepared pan; smooth top.
9. Bake in center of oven for 1 hour and 20 minutes.
10. Cool on rack for 20 minutes.
11. Soak large piece of cheese cloth in 1/2 cup bourbon and wrap cake in it.
12. Will keep several weeks in refrigerator. Needs to mellow several days before serving.

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