225g/8oz Odlums Cream Plain Flour
175g/6oz Butter (at room temperature)
175g/6oz Shamrock Light Muscovado Brown Sugar
½ teaspoon Goodall’s Mixed Spice
½ teaspoon Goodall’s Nutmeg
4 large Eggs
350g packet Shamrock Luxury Fruit Mix
350g packet Shamrock Fruit Mix
100g packet Shamrock Chopped Almonds
100g packet Shamrock Ground Almonds
Rind of 1 Lemon
Rind of 1 Orange
2 tablespoons Whiskey



  1. Preheat oven to 120°C/250°F/Gas ½ .Line a 20cm/8” round or 18cm/7” square deep cake tin with a double layer of baking parchment.
  2. Cream butter and sugar together in a large mixing bowl. Beat in the eggs with a few spoonfuls of the flour. Sieve in the remaining flour and the spices. Mix well.
  3. Finally, stir in the fruit mixes, chopped nuts and ground almonds, lemon rind, orange rind and whiskey. Make sure ingredients are well combined.
  4. Transfer to prepared tin. Level off top with back of the spoon. Bake for about 3 ½ to 4 hours but check at regular intervals after 2 ½ hours!
  5. When baked (a knife inserted into cake should come out clean, no dough attached to it) remove from oven and allow to cool in tin.
  6. When cold, remove from tin and wrap in greaseproof paper, then tin foil. Store in a cool dry place until ready for decorating.

Note: Ovens vary a lot nowadays so above temperature and times are just a guideline. Follow the manufacturer’s instructions and guidelines.