Christmas Fruit Pound Cake

Directions

1. 1
   Combine raisins, fruits and bourbon in a bowl; let soak for several hours.
2. 2
   Grease and flour a 10-inch tube pan.
3. 3
   Sift flour, baking powder and nutmeg onto wax paper.
4. 4
   Beat the butter and sugar in a large bowl until smooth.
5. 5
   Beat in eggs until light and fluffy.
6. 6
   Stir in flour mixture, alternating with milk; beat until smooth.
7. 7
   Stir in fruits, bourbon and nuts.
8. 8
   Turn into prepared pan.
9. 9
   Bake at 300° for 2 hours, or until top springs back.
10. 10
    Cool for 20 minutes.
11. 11
    Wrap cake in a bourbon soaked cheesecloth, then in foil.
12. 12
    Store in refrigerator 4 to 5 weeks.
13. 13
    Garnish with the chocolate slivers and cherries.