Whiskey Fruit Cake - cooking recipe

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

Preparation

Combine dried and candied fruit in a large bowl.
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.
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.
Preheat oven to 300\u00b0F. 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.
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.
Brush hot cake with remaining whiskey then cover tightly with foil and let cool in pan.