Dundee Cake - Amy Voigt

1 c butter
2/3 c sugar
4 eggs
¼ c scotch
2 ¼ c sifted flour
1 tsp baking powder
½ tsp salt
1 c chopped mixed candied fruit
1 c currants or seedless raisins
1 c finely chopped pecans

Beat butter until fluffy, then cream with sugar until light. Add eggs, one at a time, beating well after each addition. Stir in scotch. The mixture will look curdled but it doesn't matter. Stir in flour with baking powder and salt. Beat into mixture about 4 minutes, until smooth. Fold in fruits and nuts. Pour batter into a greased and floured 8 inch springform pan. Bake at 325 degrees for 45 minutes or until firm to touch. Cool in pan 10 minutes then remove sides and cool thoroughly.

Dip cheese cloth into scotch and wring out. Wrap cake in cloth and then wrap in foil or place in airtight tin. Store in a cool place for several days before cutting into thin slices.