Name: Whiskey Fruit Cake
Yield: 4 servings
Ingredients: 9 oz raisins, chopped; 7 oz dried pitted dates, chopped; 9 oz pitted prunes, chopped; 9 oz golden raisins; 3 oz red candied cherries, quartered; 2 oz candied citrus peel; 2 tbsp granulated sugar; 1 cup butter, chopped, plus 2 1/2 tbsp; 3/4 cup whiskey; 1 cup firmly packed dark brown sugar; 1/2 tsp baking soda; 2/3 cup slivered almonds; 2 1/4 cups all-purpose flour, sifted; 2 tsp pumpkin pie spice; 5 None large eggs

1
Combine dried and candied fruit in a large bowl.
2
Place sugar in a large heavy-bottomed saucepan over medium heat until sugar melts. Add 2 1/2 tbsp butter and 1/2 cup whiskey. Stir over low heat until smooth.
3
Add remaining butter, brown sugar and fruit to pan. Stir until butter melts then bring to a boil. Remove from heat and stir in baking soda. Transfer to a large bowl, cover and let stand overnight at room temperature.
4
Preheat oven to 300u00b0F. Grease a deep 7 inch-square cake pan and line base and sides with 3 layers of parchment paper, extending paper 2 inches over sides.
5
Add slivered almonds, flour and spice mix and mix until combined. Add eggs and mix until combined then transfer to prepared pan. Tap the pan on a counter to settle mixture and remove any large air bubbles. Level surface with a wet spatula. Bake for about 3 hours, until a skewer inserted in the center comes out clean.
6
Brush hot cake with remaining whiskey then cover tightly with foil and let cool in pan.

Whiskey Fruit Cake

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