350g/12oz Tritamyl Gluten Free Flour
1/2 glass Whiskey
225g/8oz Shamrock Sultanas
225g/8oz Shamrock Raisins
225g/8oz Shamrock Currants
50g/2oz Shamrock Chopped Cherries
50g/2oz Shamrock Chopped Peel
25g/1oz Shamrock Chopped Almonds
Pinch of Salt
1/2 teaspoon Mixed Spice
1/2 teaspoon Nutmeg
50g/2oz Shamrock Ground Almonds
250g/9oz Margarine
125g/4oz Brown Sugar
6 Eggs


  1. Sprinkle half of whiskey over the dried fruit and chopped almonds and leave overnight.
  2. Sieve flour, salt and spices into a bowl and mix in the ground almonds.
  3. In a separate bowl, cream margarine and sugar until light and creamy.
  4. Alternately stir in the eggs and Tritamyl mixture.
  5. Stir in the mixed fruit.
  6. Transfer to a greased and lined 9″/23cm tin.
  7. Bake in a preheated oven at 170°C/325°F/Gas 3 for 3 1/2 – 4 hours approx.
  8. Cool in tin. When cold, pour over the remaining whiskey.

Recipe Notes:

Suitable for Christmas / Wedding Cake