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You’ll need some cheesecloth for giving this cake its trademark bourbon wrap. Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper. Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
Now, most of the alcohol in the actual cake bakes out but it’s soaked in bourbon after it comes out of the oven. Then an uncooked bourbon glaze goes over the top.
Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper. Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon. In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
Beat in ½ cup of the bourbon. Blend the flour, cinnamon, baking powder, salt, and nutmeg together. Add to the creamed mixture a little at a time. Stir in the remaining ¼ cup bourbon and pecans. Spoon into the prepared bundt pan.
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