Irish Fruitcake

Combine raisins, currants, candied fruits and peels with 1/3 cup whiskey, molasses and fresh lemon peel.

Mix well, cover and let stand overnight.

Sift flour with salt, spices and baking powder.

Cream butter and brown sugar together well.

Beat in eggs, one at a time.

Blend flour mixture into creamed mixture.

Add fruits and coarsely chopped walnuts and mix well.

Turn into a well-greased 9-inch bundt pan.

Place a shallow pan of hot water on bottom of oven.

Bake cake on lowest rack at 300° for 1 3/4 hours or until cake tests done.

Let stand for 10 minutes, then invert onto wire rack and spoon remaining whiskey (about 4 Tbsp.) slowly over the cake so it soaks in.

When cake is cold, wrap well in foil until serving time.

To decorate after aging; mix a little powdered sugar with water to thin pouring consistency and tint lightly with green food coloring.

Drizzle on cake.

Sprinkle with green sugar crystals and arrange nutmeats on top.