Source:

Tonya

Serves/Makes:one 9x5 inch cake

Ingredients

• 1-1/2 cups (350 ml) chopped walnuts
• 1/2 cup (125 ml) raisins, chopped
• 1/2 cup (125 ml) currants
• 1 cup (225 ml) all-purpose flour
• 1 tsp (5 ml) baking powder
• 1/4 tsp (1 ml) salt
• 1/2 cup (125 ml) butter
• 1-1/2 cups (350 ml) superfine sugar
• 3 eggs,at room tempature
• 1 tsp (5 ml) grated nutmeg
• 1/2 tsp (2 ml) ground cinnamon
• 5 tbsp (70 ml) Irish whiskey
• confectioner's sugar for dusting

Preparation

• Preheat the oven to 325 degrees (175 C.).
• Line the bottom and grease a 9x5 inch loaf pan.
• Mix the nuts and dried fruit with 2 tbsp (30 ml) of the flour and set aside.
• Sift together the remaining flour, baking powder and salt.
• Cream the butter and sugar until light and fluffy.
• Beat in the egg yolks.
• Mix the nutmeg, cinnamon and whiskey.
• Fold into the butter mixture, alternating with the flour mixture.
• Beat the egg whites until stiff.
• Fold into the whiskey mixture until just blended.
• Fold in the walnut mixture.
• Fill the loaf pan and bake until a skewer inserted in the center comes out clean, about 1 hour.
• Cool in the pan.
• To serve, dust with confectioner's sugar.

Comments

It is an old family recipe. I hope you enjoy as much as my family has.