Wexford Raisin Cake

1 cup butter
1 1/4 cup brown sugar
6 well beaten eggs
3 cup flour
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 cup whiskey (in all)
2 1/2 cup dark raisins
2 1/2 cup light raisins
1 cup candied pineapple
1 cup halved candied cherries
1 cup finely chopped walnuts
2 tsp vanilla

Line 9 inch tube pan with brown paper. Grease well.
Beat butter until soft. Gradually beat in sugar until light and fluffy.
Beat in eggs. Add flour, baking powder, salt and cinnamon alternately with
1/2 cup whiskey.

Stir in fruits, nuts and vanilla. Transfer to tube pan and bake in slow
oven (275 degree F) for 3 hours with pan of water on bottom of oven.
When done, brush with 1/4 cup of whiskey. Cool in pan. Remove paper and
brush with remaining 1/4 cup of whiskey.
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