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BLARNEY CAKE

1/4 c. butter
3/4 c. brown sugar
2 eggs
2 c. all purpose flour
1/2 tsp. baking soda
1/2 c. light raisins
1 c. chopped walnuts
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. clove
1/3 c. Irish whiskey

Cream butter and sugar. Beat in eggs one at a time.
Combine flour, baking soda, raisins, walnuts and spices and
stir into the butter-sugar mixture alternately with the whis-
key. Turn batter into a greased 6 1/2-inch spring-form pan and
bake in a preheated 350 degrees oven for 1 hour or until cake tests
done when tested with a wooden pick. Cool for 5 minutes.
Remove from cake pan to rack and cool. Sprinkle generously
with confectioners sugar before serving. To make a harp or
shamrock design on top, cut a stencil from cardboard and place
it on top of cake before sprinkling on the sugar. Remove
cardboard and the outline of the design will be imprinted on
the cake. Yields 10 to 12 servings.

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