Bourbon Pound Cake

Directions

1. 1
   Combine raisins, fruit and bourbon in a bowl; soak several hours.
2. 2
   Grease and flour a 10-inch angel cake tube pan.
3. 3
   Sift flour, baking powder and nutmeg onto waxed paper.
4. 4
   Beat butter and sugar until light and fluffy.
5. 5
   Stir in the flour mixture alternately with the milk, beating until smooth after each addition.
6. 6
   Stir in fruit, bourbon and nuts.
7. 7
   Turn into the pan. Bake in a preheated 300° oven for 2 hours and 10 minutes or until top springs back when lightly touched.
8. 8
   Cool in the pan on a rack for 20 minutes.
9. 9
   Remove and cool completely.
10. 10
    Wrap the cake in bourbon soaked cheesecloth and over wrap with foil.
11. 11
    Store in the refrigerator for 3 to 4 weeks.
12. 12
    Frost with glaze, if you wish.