Cook Time: 3 - 3.5 hours
What you need
- 350g/12 oz Odlums Gluten Free Self Raising Flour
- ½ glass Whiskey
- 225g/8 oz Shamrock Sultanas
- 225g/8 oz Shamrock Raisins
- 225g/8 oz Shamrock Currants
- 50g/2 oz Shamrock Chopped Cherries
- 50g/2 oz Shamrock Chopped Peel
- 25g/1 oz Shamrock Chopped Almonds
- Pinch of Salt
- ½ teaspoon Goodall’s Mixed Spice
- ½ teaspoon Goodall’s Nutmeg
- 50g/2 oz Shamrock Ground Almonds
- 250g/9 oz Butter
- 125g/4 oz Shamrock Demerara Sugar
- 6 Eggs
Recipe Steps
- Sprinkle half of the whiskey over the dried fruit and chopped almonds and leave overnight.
- Preheat oven at 170°C/325°F/Gas 3. Grease and line a 23cm/9″ cake tin.
- Sieve flour, salt and spices into a bowl and mix in the ground almonds.
- In a separate bowl, cream butter and sugar together until light and creamy.
- Alternately stir in the eggs and flour mixture.
- Stir in the mixed fruit.
- Transfer to the prepared tin and bake in preheated oven for 3-3½ hours approx.
- Allow to cool in tin. When cold, pour over the remaining whiskey.
Note
- Makes a great Christmas or Wedding Cake
