Soak dates, raisins and nuts in Bourbon overnight.
Grease and flour 13 mini-loaf tins. (Disposable tins measure 5 3/4 x 3 1/4 x 2 inches)
Preheat oven to 275
With electric mixer, blend sugar and butter; beat in eggs and jam.
Combine flour, salt, nutmeg and cinnamon in large bowl. In a small bowl mix together; baking soda and buttermilk
In overly large bowl, such as a punch bowl, combine flour mixture, jam and milk mixture, together thoroughly. Add fruit and nut mixture. Stir until combined
Fill each loaf tin with about 3/4 full. Stagger tins on oven shelves, using two shelves if needed and switching partway during baking. Bake for 1-1/2 hours.
Leave in disposable pans to store. Sprinkle each loaf with about 1/2 tablespoon Bourbon every few days to keep moist and to "age" Keep in plastic bags or sealed tins.