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
