Bourbon Fruitcake

Directions

1. 1
   Combine candied fruit, raisins, and pecans; dredge in 1/2 cup flour, stirring to coat evenly.
2. 2
   Set aside.
3. 3
   Cream butter in a large mixing bowl; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
4. 4
   Add eggs, one at a time, beating after each addition.
5. 5
   Combine remaining 3 cups flour, baking powder, and nutmeg.
6. 6
   Add flour mixture to creamed mixture, alternately with milk and 1/3 cup bourbon, beginning and ending with flour mixture.
7. 7
   Stir in fruit mixture.
8. 8
   Spoon batter into a greased and waxed paper-lined 10-inch tube pan.
9. 9
   Bake at 300 for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
10. 10
    Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
11. 11
    NOTES :
12. 12
    Moisten several layers of cheesecloth with remaining 1/2 cup bourbon; cover cake completely with cheesecloth.
13. 13
    Wrap with aluminum foil, and store in cool place at least one week, remoistening cheesecloth as needed.
14. 14
    Yield: one 10-inch cake.
15. 15
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