Whiskey, Moonshine, or Feuding Cake

James Beard, _American_Cookery_ (1972), pp. 666-67

1 pound walnuts, shelled (about 1 3/4 cups)
1/2 pound seeded raisins (1 1/2 cups)
1 1/2 cups sifted all-purpose flour
1 teaspoon double acting baking powder
1/2 teaspoon salt
1/2 cup butter
1 1/8 cups sugar (1 cup plus 2 tablespoons)
3 eggs
2 teaspoons grated nutmeg
2/3 cup bourbon whiskey

  This cake is moist and rich and will keep well.
Makes a good gift from the kitchen when baked in
short one-pound coffee cans.  Or bake in small or
large loaf pans.
  Chop the nuts coarsely and cut the raisins in
half.  Use 1/2 cup of flour to sprinkle over the
nuts and raisins.  Sift the remaining 1 cup of
flour with the baking powder and salt.  Cream the
butter well, cream in the sugar, and beat or mix
until fluffy.  If using an electric mixer, add
whole eggs.  If mixing by hand, separate the eggs 
and beat in the yolks one at a time.  Mix the
nutmeg and whiskey together and add alternately
with the flour to the creamed mixture.  If using
a mixer. turn it off, sprinkle the flour over the
batter, and pour the whiskey-nutmeg in the center.
Mix on lowest speed.  Fold in the nuts and
raisins.  If mixing by hand, beat the whites until
stiff but not dry and fold in at this point.  Turn
into a loaf cake pan (or pans) that has been
greased and floured.  Or line the bottom and sides 
with greased letter paper or brown wrapping paper.
Bake in a preheated 325-degree oven 50 to 75
minutes, depending on the size of pan.  Test by
pressing the center with a [p. 667] fingertip; if
the cake springs back, it is done.  Transfer to a
rack and let cool in pans for 1 hour before
turning out onto the rack.  Dribble more bourbon
whiskey over the cake when cool, if you like, or
brush it on the sides and bottom of the cake.
Store in a cool, dry place, well covered, or slip
into freezer bags, and store.