Bourbon Fruitcake

Another one from the files. I need to do some baking!

• Ready In: 2 hrs
• Serves: 16
• Yields: 1 cake

Ingredients

• 2  cups  mixed candied fruit
• 1 1⁄2 cups raisins
• 1 1⁄2 cups pecans, Chopped
• 3 1⁄2 cups all-purpose flour, Divided
• 1 1⁄2 cups butter, Softened
• 3⁄4 cup sugar
• 6  eggs
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon nutmeg
• 1⁄3 cup milk
• 1⁄3 cup Bourbon
• 1⁄2 cup Bourbon

Directions

1. Combine candied fruit, raisins, and pecans; dredge in 1/2 cup flour, stirring to coat evenly. Set aside.
2. Cream butter in a large mixing bowl; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
3. Add eggs, one at a time, beating after each addition.
4. Combine remaining 3 cups flour, baking powder, and nutmeg. Add flour mixture to creamed mixture, alternately with milk and 1/3 cup bourbon, beginning and ending with flour mixture. Stir in fruit mixture.
5. Spoon batter into a greased and waxed paper-lined 10-inch tube pan.
6. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
8. NOTES :
9. Moisten several layers of cheesecloth with remaining 1/2 cup bourbon; cover cake completely with cheesecloth. Wrap with aluminum foil, and store in cool place at least one week, remoistening cheesecloth as needed.
10. Yield: one 10-inch cake.
11. ________.