This moist rich fruit cake is drizzled with whiskey as soon as it comes out of the oven.
ingredients
serves 12
2/3 cup glace cherries
1 cup dark muscovado sugar
2/3 cup Seedless white raisins
2/3 cup raisins
1/2 cup currants
1 1/4 cups cold tea
2 1/2 cups self-raising flour, sifted
1 egg
3 tbsp Irish whiskey
method
1. Mix the cherries, sugar, dried fruit and tea in a large bowl. Leave to soak overnight until all the tea has been absorbed into the fruit.
2. Preheat the oven to 180°C/350°F. Grease and line a 2 1/4 pound loaf tin. Add the flour, then the egg to the fruit mixture and beat thoroughly until well mixed.
3. Pour the mixture into the prepared tin and bake for 1 1/2 hours or until a skewer inserted into the centre of the cake comes out clean.
4. Prick the top of the cake with a skewer and drizzle over the whiskey while the cake is still hot. Allow to stand for about 5 minutes, then remove from the tin and cool on a wire rack.
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