50+ Friends Club Cookbook -- Cakes and Frostings -- Jack Daniel's Classic Holiday Fruit Cake

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Jack Daniel's Classic Holiday Fruit Cake

From the Kitchen of: Pepper

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 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.