Brandy or whisky in fruitcake?

This may seem a little nutty, so long after Christmas.

But, it was an interesting enough experiment that I want to mention the results here. (And I was too shattered to blog this before Christmas. Or, indeed, New Year. Or to take any pictures of it before it was eaten.)

I think brandy is traditional in fruitcakes, but we rarely have it in the house. However we always seem to have several partly-consumed bottles of whisky around the place. So we went with this walnut and whisky Christmas cake recipe from the small and useful delicious.Baking book, edited by Mitzie Wilson. This is my annotated version here.