Whisky Laced Fruit Cake

Whisky-Laced Fruit Cake

I made this cake last year and it turned out absolutely gorgeous, so I thought I would share the recipe on here….  I am in the process of making another one I have the fruit soaking in the amber nectar as we speak lol

Although I’m not a whisky drinker, this cake is lovely, and it also helps to use up the bottle of whisky I won at the raffle at work at christmas 🙂

Serves 12
Ingredients :
250g/9oz Sultanas
250g/9oz Raisins
250g/9oz Currants
100g/31/2oz Mixed Peel
50g/11/2oz Glace Cherries
400ml/14 fl oz Whisky
150g/51/2oz Butter, softened
150g/51/2oz Light Muscovado Sugar
3 Large Organic Free Range Eggs
200g/7oz Plain Flour
1 Teaspoon Baning Powder
2 Teaspoons of Mixed Spice
25g/1oz Ground Almonds
Method :
Soak all the fruit in the whisky overnight (if it is really warm – unlikely as that is in Scotland – I put it into the fridge overnight, then bring back to room temperature before mixing).
Preheat the oven to 170 degrees C or 325 degrees F or Gas 3.
Butter a 22-23cm/8.5-9 inch deep cake tin and line the sides of the tin with high lining paper which protects the surface from burning. You may need to cover the cake loosely with foil towards the end of cooking anyway.
Cream the butter and sugar together until soft and light.  
Add the eggs one by one, then tip in all the fruit (which will by now have absorbed all the whisky).
Sift in the flour, baking powder and mixed spice and combine well.
Spoon the mixture into the prepared cake tim and bake the cake in the preheated oven for 1.75 to 2 hours or until done.  
Test this by inserting a skewer into the centre, it should come out clean.  
Remove the cake to a wire rack and leave in the tin until completely cold then invert.
Picture to follow 🙂
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