Step 1

Preheat oven to 300F. Prepare six (approx. 6 x 3.5 inches) mini loaf pans or two (approx. 9 x 5 inch) full-size loaf pans by greasing and flouring thoroughly. Set aside.

Step 2

In small sauce pan, add the raisins and 2 cups water. Bring to boil, reduce to simmer and cook 15 minutes. Remove from heat, add 1 Tablespoon whiskey, cool completely.

Step 3

In a large bowl, whisk together the flour, cloves and cinnamon until well blended. Set aside.

Step 4

In another bowl, place the cooled raisins and their liquid, then add the brown sugar, melted shortening, 1 cup water, 1 Tablespoon whiskey, and the baking soda dissolved in water. Stir together well.

Step 5

Add about half of the flour mixture to this and stir until it starts to mix in, then add the remaining flour mixture, cherries, and nuts. Blend well but do not over beat.

Step 6

Divide into prepared pans.

Step 7

For mini loaf pans: bake 50 to 55 minutes or until tester comes out clean. For 9 x 5 inch loaf pans: bake 85 to 90 minutes or until tester comes out clean.

Step 8

Cool 15 minutes in pans, remove from pans to cooling rack, allow to cool completely. If giving as gifts, mini fruit cakes can remain in disposable pans to be wrapped and gifted.