Combine raisins, fruit, and bourbon in a medium bowl and let soak several hours.
Grease and flour a 10 inch angel cake tube pan.
Sift Flour, baking powder, and nutmeg onto a sheet of wax paper.
Cream butter and sugar together in large bowl with electric mixer until smooth. Beat in eggs until light and fluffy.
Stir in flour mixture alternately with milk, beating until smooth after each addition. Stir in fruits, bourbon, and nuts. Turn into prepared pan.
Bake in preheated 300 degree oven for 2 hours and 10 minutes or until top springs back when lightly pressed with finger tip. Cool in pan on wire rack 20 minutes. Remove from pan and cool completely.
Wrap cake in bourbon-soaked cheesecloth; over-wrap in foil. Store in refrigerator for 3 to 4 weeks, resoaking cheesecloth as necessary.
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