A naughty but very nice cake for adults.
Luxury dried fruit 375g (13oz)
Glacé cherries 75g (3oz)
Irish whiskey 125ml (4fl oz)
Butter 175g (6oz)
Soft brown sugar 175g (6oz)
Eggs 4, beaten
Plain flour 250g (9oz)
Baking powder 1 heaped tsp
Mixed spice 2 tsp
Orange 1, finely grated rind only
Ground almonds 75g (3oz)
Demerara sugar 2 tsp
1 Soak dried fruit and glacé cherries in whiskey for 12 hours.
2 Preheat oven to 170°C/325°F/Gas 3. Grease a 20cm (8in) diameter deep cake tin and line with baking parchment.
3 Cream butter and brown sugar until pale, then gradually add eggs. Fold in flour, baking powder and mixed spice.
4 Add fruit with liquid, orange rind and almonds and mix. Spoon into tin; sprinkle demerara sugar over mixture.
5 Bake for 1½ hours or until a skewer comes out cleanly when inserted into the centre of the cake. Allow to cool in tin before turning out.
Recipe taken from the Dairy Diary 2013.