Instructions: Preheat oven to 325 degrees. Grease three 8 1/2- by 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.

This recipe yields 3 fruitcakes.

Yield: 3 fruitcakes

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