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.

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