225g/8oz Odlums Cream Plain Flour 225g/8oz Ready to Eat Apricots (chopped) 225g/8oz Golden Sultanas 3 Tablespoons Whiskey Few drops Almond Essence 225g/8oz Butter (at room temperature) 225g/8oz Caster Sugar 4 Eggs 50g/2oz Chopped Almonds 50g/2oz Ground Almonds


  1. Put the apricots, sultanas, almond essence and whiskey into a bowl. Allow to steep for 2 hours or overnight!
  2. Preheat oven to 140°C/275°F/Gas 1. Line a 20cms/8″ deep cake tin.
  3. Beat butter and sugar together, add the eggs, ground almonds and chopped almonds and mix well. Stir in the flour and finally fold in the steeped ingredients.
  4. Transfer to the prepared tin. Bake for about 2 1/2 hours. Cool in the tin.


Check after an hour, and if cake is getting too brown cover with a sheet of paper!