A real fruit cake should be made up to a month in advance. This one only gets better if you give it time to mellow and soak in the whiskey.
OMG, this cake is awesome. It sort of makes my tongue tingle! I received rave reviews from co-workers and neighbors for this cake. Yes, I might add a few more cherries next time because the cake is so dense and can feed so many people that it can handle another dozen cherries. I must say that this is not a recipe for children due to the alcohol, but I still gave it a 5 star rating because it deserves it. Thank you so much, Holly, for sharing this recipe. It will be a part of every Christmas from now on. - 29 Dec 2001 (Review from Allrecipes USA and Canada)
The cake is real dense and moist. I recommend more cherries and dates in this recipe. The cake tastes wonderful and perhaps a nice chantilly cream would be excellent with it. It definately needs more fruit. The taste is wonderful and for a first time fruit cake this is a good start. - 18 Nov 2001 (Review from Allrecipes USA and Canada)
I have been making this fruitcake since the mid 1980's and it has never failed to get rave reviews. I have used mini loaf pans and given them as gifts. This is a favorite. - 27 Dec 2002 (Review from Allrecipes USA and Canada)