Jack Daniel's Classic Holiday Fruit Cake
1 cup butter
2 cups brown sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Jack Daniel's Tennessee Whiskey, plus more for soaking cakes
1/2 cup orange juice
3 cups pecan halves
2 cups chopped dried apricots
2 cups golden raisins
2 cups chopped dates
Preheat oven to 325 degrees F. Grease three 8 1/2 x 4 1/2-inch loaf pans. Line
pan bottoms with wax paper. Cream together butter and brown sugar until light
and fluffy, about 4 minutes. Add eggs, beat well. In separate bowl, sift
together flour, baking soda and salt. Add flour to butter mixture alternately
with whiskey and orange juice. Beat on low speed just until blended. Stir in
fruits and nuts. Spoon into prepared pans. Bake about 1 hour and 15 minutes, or
until toothpick inserted in center comes out clean. Cool in pans on wire rack.
Remove from pans. Wrap each in whiskey soaked cheesecloth. Wrap tightly in
plastic wrap then aluminum foil. Store in refrigerator for two weeks before
serving. Serve thinly sliced.
Makes 3 fruitcakes
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