Lightly butter a 10 inch, 12 cup pan. Also prepare a smaller pan for the "leftover" batter.
In a big bowl, combine the chopped fruit, raisins, dates and nuts.
Using a mixer, blend the softened butter and sugar until fluffy. Add eggs and beat well. Beat in the whiskey and vanilla.
Blend with the fruit and nut mixture. Scoop into prepared pan, smooth out the top.
Bake for 2 to 2 1/2 hours.
Remove the cakes from the pans after 15 min. Cool on a rack.
Sprinkle with more liqueur. Wrap in cheesecloth and then in foil. Store for at least 3 weeks.
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