Whiskey Fruit Cake

• 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 300u0b0F. 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.

raisins, dates, prunes, golden raisins, red candied cherries, peel, sugar, butter, whiskey, brown sugar, baking soda, almonds, flour, pumpkin pie spice, eggs

Taken from recipes-plus.com/api/v2.0/recipes/37499 (may not work)