Blarney Stone Whiskey Cake Recipe

Directions:

1. Soak nutmeg in whiskey for 10 minutes.
2. Mix pecans or walnuts together with raisins and 1/4 c flour and set aside.
3. In large bowl, cream margarine and sugar until fluffy.
4. Add eggs, one at a time, beating well after each egg.
5. Fold in remaining 1 and 1/4 c flour, cream of tartar, baking soda, salt, soaked nutmeg and whiskey and raisin-nut mixture.
6. Spoon into a greased and floured 10 tube pan.
7. Bake at 325 for 1 hour and 15 minutes or until cake pulls away from sides of pan.
8. Let cool in pan 30 minutes.
9. Remove cake and cool completely on rack.