Combine all 12 ingredients – raisins thru whiskey – in a large bowl, cover loosely and leave overnight so that the fruit soaks up all of the liquid.  Give the mix a stir when you think of it.

When you’re ready to get baking, preheat the oven to 300 and grease the pans/tins that you’re using, I used a bit of oil to keep these lactose-free.  Sprinkle the flour, baking soda and salt over the soaked fruit and stir until well combined.  Put the orange into your food processor with the brown sugar and blend, then add in the eggs and vanilla and blend again until all is pureed.  Pour the puree over the fruit, mix well, then spoon and pack the batter into your prepared tins.

Bake for about 35 minutes – I had 2 pans so I baked them 20 minutes, rotated the pans (on the same middle rack), then baked them for 15 more minutes.  These are very difficult to tell when they’re ready, but a cake tester inserted into the middle of one should come out clean.  Brush the fruitcakes with whiskey while still in their tins, then leave them in their tins until they cool completely.

Remove the cakes from the tins when cool, brush with whiskey 2 more times, allowing each application to soak in, then wrap them well to store.  Each cake should be left to sit for about 5 days before enjoying for optimum flavor.  They can be stored for up to a month, but I’ve also frozen a couple that I didn’t give away.  Merry Christmas!