3 cups sifted flour 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1 cup butter or margarine 1 cup plus 2 tablespoons brown sugar 6 eggs 1/3 cup whiskey 1 2/3 cups white raisins 1 2/3 cups dark raisins 1 3/4 cups currants 1/2 cup mixed candied fruit, chopped 1/2 cup almonds, ground 1/2 cup chopped almonds 1 teaspoon grated lemon rind 1/2 cup whiskey
Preheat oven to 275 degrees F. Line 9-inch tube pan with brown paper, then grease the paper.
Sift flour, baking powder and cinnamon. Cream butter and ad brown sugar gradually, beating until fluffy. Add eggs one at a time and beat well after each addition. Add flour mixture and the 1/3 cup whiskey. Blend well. Fold in fruit and nuts. Turn into prepared pan. Bake for 3 hours. Brush hot cake with 1/4 cup whiskey. Cool cake in pan. Remove from pan and remove paper. Brush with 1/4 cup whiskey. Wrap and store in foil.
